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Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee, by , is from Recipes of Time, 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!

Contributor:  
Contributor:  
Tammy Spangler

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs crawfish tails
1 can Rotel tomatoes
2 cans Cream of Mushroom Soup
1 stick of margarine
1 small chopped onion
1 chopped bell pepper

Directions:
Directions:
Sauté the onions and bell peppers in the margarine until soft.
Add in the cream of mushroom soup and Rotel tomatoes.
Since I’m not a big tomato fan, I use the mini chopper on the Rotel tomatoes, chopping the tomatoes up a little more.
Bring this to a slow boil, then add the crawfish, juice and all.
Allow to simmer until heated though.
If overcooked, the crawfish will get tough. Serve over rice.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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