"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crawfish Etouffee, by Lisa Ferchau, is from Briarwood Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 large onions, diced 3 cloves garlic, finely chopped 1 lb. margarine or butter 1 can cream of celery soup 1 can cream of shrimp soup 5 lb. Louisiana crawfish tails Tony Chachere Original Creole Seasoning Cooked white rice
In a large pot, sauté onions & garlic in margarine/butter over medium-low heat until onions are transparent. Add cream of celery & cream of shrimp soup & cook for 15 minutes over medium heat. Stir to keep from sticking. Stir in crawfish & continue to cook over medium heat. Add Creole seasoning to taste. Stir often to keep ingredients mixed. Simmer for 20-30 minutes. Thin with a little water if too thick. Serve over white rice.
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