Crawfish etouffee

Crawfish etouffee

Crawfish etouffee

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CookItEasy.net
CookItEasy.net
Crawfish etouffee photo 1
Crawfish etouffee photo 2
Crawfish etouffee photo 3

Ingredients/Components

  • large onion, chopped - 1 item
  • stalks celery, chopped - 4 item
  • bell peppers, chopped - 3 item
  • garlic, chopped - 2 Tbsp
  • stick butter - 1 item
  • to 5 pods garlic - 1 item
  • crawfish or 3 lb - 2 lb
  • cans cream of shrimp soup - 2 3/4
  • can cream of celery soup - 1 3/4
  • can cream of mushroom soup - 2 3/4
  • can cream of mushroom with roasted garlic - 1 3/4

How to make crawfish etouffee:

Saut? vegetables in butter until soft; adding Tony Chachere's seasoning. Add crawfish and cook over medium heat 2 to 4 minutes. Add 6 cans of soup and lower heat to low. Do not add water and don't bring to a boiling state. Serve over white rice.

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:
Crawfish etouffee
4.1
Average rating: 4.1 of 5, total votes: 9
Cook. Time: PT1H30M
Total Time: PT1H30M


Cause of complaint:

Related ingredients:
chopped onion, white wine, fresh shrimp, green peppers, chopped, garlic, minced, stick of butter, knox gelatin, large shrimp clean and devein
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