"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crawfish Ettouffe Recipe

  Tried it? Rate this Recipe:


This recipe for Crawfish Ettouffe, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Braquet
Added: Monday, January 9, 2006


1 lb. peeled crawfish tails
1 onion, chopped fine
1 bell pepper, chopped(1/2 red and 1/2 green)
3-4 sticks celery, chopped
1/2 C butter(1 stick)
1 can cream mushroom soup
1 can cream celery soup
1 can Rotel, blended
Salt(sparingly) and pepper to taste

Saute onions, bell pepper, and celery in butter until vegetables
are tender. Add soups and Rotel. Season to taste and let
simmer for 25-30 minutes. Add crawfish tails and let simmer for
30 minutes. Serve over warm rice or potato.




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 500,000 in our family cookbooks!


Bookmark and Share




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 500,000 in our family cookbooks!