Crawfish etouffe
Crawfish etouffe
Ingredients/Components
- can drained sliced mushrooms - 8 oz
- frozen chopped seasoning - 2 pkgs
- cans drained rotel - 2 item
- boiled peeled deveined crawfish tails - 2 lbs
- sticks reduced fat melted butter - 2 item
- cans reduced fat cream of chicken soup - 2 item
- cans reduced fat cream of celery soup - 2 item
How to make crawfish etouffe:
Saut chopped seasoning in butter until clear. Add in crawfish tails and simmer. In a mixing bowl, combine remaining ingredients and mix well. Add to crawfish mixture and simmer until warm. Serve over steamed rice for etouffe.Recipe categories: Main dish, Shellfish, Crawfish.
Rating:
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