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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from Monica Landry McNeal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs crawfish tails peeled and de veined
2 sticks butter/ margarine
1 cup chopped green onions
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
1 tbsp tomato paste
3 cans (10.5oz) cream of mushroom or cream of celery soup
1/8 tsp onion powder
1/8 tsp garlic powder
salt and pepper to taste
Directions:
Directions:
season crawfish tails with salt pepper onion and garlic powder set aside .In large skillet saute butter,onions,celery and bell pepper on medium heat.until transparent add cream of mushroom/ cream of celery soup tomato paste.stirring consistency lower heat add seasoned crawfish tails and green onions. simmer for about 15 minutes taste to see if you need to add more salt and pepper. Serve over a bed of rice.
Personal Notes:
Personal Notes:
always cook rice first because it doesn't take long to cook this dish. you can also substitute shrimp for the crawfish

 

 

 

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