Crawfish Etoufee Recipe

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Crawfish Etouffee

• 1 green bell pepper, sliced
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 onion, sliced
• 1/2 c butter
• 1 (10 oz) can sliced tomatoes with green chile peppers
• 1 lb crawfish tails
• 2 stalks celery, sliced
• 1 (10.75 oz) can condensed golden mushroom soup

• Step #1 In a heavy saucepan, melt butter or margarine over med-heat/flame.
• Step #2 .
• Step #3 Add celery, & onion; saute for about 10 mins, bell pepper, or until the vegetables are tender.
• Step #4 Stir in condensed soups & canned tomatoes.
• Step #5 Reduce heat, cover, & let simmer for about 30 mins.
• Step #6 The mixture will look very thick & curdled at first, but will become smooth with cooking.
• Step #7 Do not add water.
• Step #8 Add the crawfish; cook for about five mins more.
• Step #9 Serve.
• Step #10 .
• Enjoy the Crawfish Etoufee recipe

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Main Dish / Shellfish

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