Crawfish etouffee
Crawfish etouffee
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:
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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