Crawfish Etoufee’
May 17, 2011, 9:51 am
Filed under: Kitchen | Tags: , ,


In heavy saucepan, melt 1/2 cup butter or margarine over medium heat. While that is heating up, chop 2 stalks of celery, 1 white onion, and 1 green bell pepper.  Add celery, bell pepper, and onion to butter. Sauté’ for about 10 minutes, or until the vegetables are tender.  Stir in condensed soups and canned tomatoes.

Reduce heat, cover, and simmer for about 30 minutes and stir periodically. The mixture will look very think and curdled at first, but it will become smooth with cooking. DO NOT ADD WATER!  While the soup mix is cooking, get your crawfish ready. I used the frozen kind since its already cleaned and cooked and available at any time of the year.  Let them thaw out and rinse them off before you add them to the mix.

Add the crawfish, and cook for about 5 minutes more. (If you find that this is not spicy enough for you, now is the time to add a little Cayenne or Dry Red Pepper, but it is optional)  Serve over rice and enjoy.


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