Crawfish Etouffe
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1⁄2 cup butter
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (10 ounce) can cream of mushroom soup
- 20 ounces water
- 1⁄4 cup green onion, chopped
- 3 lbs crawfish tails
directions
- Saute onions and bell pepper in butter.
- Add soup and water after the vegetables have become translucent.
- Cook for about 30 minutes on low fire.
- Add crawfish and cook another 30 minutes.
- Season (personally I use Tony's or Slap Ya Mama, garlic powder, salt, pepper, celery salt, and onion powder).
- Add green onions about 15 minutes before completely cooked.
- Serve over rice and enjoy!
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Reviews
-
This etouffe has almost no flavor. Because roux adds a rich flavor I can't understand why it is not in this recipe. Where is the celery? Why in heck mushrooms? Add garlic, black pepper, white pepper, onion pdr., garlic pdr. thyme, paprika, etc. This has little resemblance to the great etouffes of Louisianna.
RECIPE SUBMITTED BY
sarahmarie
United States
19 years, college student in Louisiana. I love to cook and experiment with recipes.