Click for Cookbook LOGIN
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crawfish Etouffe Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crawfish Etouffe is from Greg's 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:  
CRAWFISH ETOUFEE
Serves 8
3 lbs. crawfish tails – seasoned
1.5 sticks of butter
1 ¼ c. chop onions (about 1 ½ onions)
¾ c. chop celery (about 2 stalks worth)
½ c. chop bell pepper (1 bell pepper)
3-4 cloves minced garlic
2-3 tbsp. Savoies roux
1 can mushroom soup
.75 cans celery soup
1.5 cans Rotel
2 c. water (reserve 1/2 c for roux)
1 c. green onions chopped*
.75 c. parsley minced*

Season tails to taste (I use garlic powder, cayenne, salt, pepper and Tony’s).

Heat large skillet/dutch oven. Melt butter. Saute onions, celery, bell pepper (*and bottoms of parsley and green onions) until clear.

Add garlic and sauté until fragrant.

Add roux and 1/2 c. water. Allow roux to mix with the vegetables. Stir constantly adding more water as needed. Cook 20 minutes.
Add soups, rotel and 1 cups of water. Reduce heat. Cook for 25 minutes, covered. Stir constantly and add rest of water as needed.
Add crawfish tails, green onions, parsley. Simmer 20-30 minutes.
Serve over rice. Or cheese grits. Or drop biscuits.

*Dad chops up the bottoms of parsley and green onions and saute’s them with the other veggies.
Directions:
Directions:
CRAWFISH ETOUFEE
Serves 8
3 lbs. crawfish tails – seasoned
1.5 sticks of butter
1 ¼ c. chop onions (about 1 ½ onions)
¾ c. chop celery (about 2 stalks worth)
½ c. chop bell pepper (1 bell pepper)
3-4 cloves minced garlic
2-3 tbsp. Savoies roux
1 can mushroom soup
.75 cans celery soup
1.5 cans Rotel
2 c. water (reserve 1/2 c for roux)
1 c. green onions chopped*
.75 c. parsley minced*

Season tails to taste (I use garlic powder, cayenne, salt, pepper and Tony’s).

Heat large skillet/dutch oven. Melt butter. Saute onions, celery, bell pepper (*and bottoms of parsley and green onions) until clear.

Add garlic and sauté until fragrant.

Add roux and 1/2 c. water. Allow roux to mix with the vegetables. Stir constantly adding more water as needed. Cook 20 minutes.
Add soups, rotel and 1 cups of water. Reduce heat. Cook for 25 minutes, covered. Stir constantly and add rest of water as needed.
Add crawfish tails, green onions, parsley. Simmer 20-30 minutes.
Serve over rice. Or cheese grits. Or drop biscuits.

*Dad chops up the bottoms of parsley and green onions and saute’s them with the other veggies.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

198W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!