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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from The Roosevelt Family Cookbook , 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:  
1/4 c. butter
1 c. onion chopped
1/2-1 c. chopped celery
1/4-1/2 c. chopped green pepper
2-2 1/2 c. water
2 cans cream of mushroom soup
6 oz. tomato paste
1/2 c. green onion chopped
1 lb. crawfish tails
Creole seasoning- to taste
Parsley flakes
Directions:
Directions:
Melt butter in stock pot over low heat. Add onion, celery, and pepper to cook until clear. Add 2 cups of water and cream of mushroom soup and bring to a boil. Add crawfish tails and green onion, cook over low heat for 5 minutes, stirring occasionally. Add tomato paste and Creole seasoning to taste. Simmer 15 minutes. Remove from heat, add parsley. Serve over rice.

 

 

 

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