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 Crawfish Etouffee'
Easy Crawfish Etouffee'
6 Servings
1 10 oz. can Golden Mushroom Soup
1 10 oz. can Cream of Celery Soup
1 each onion, chopped
1 each bell pepper, chopped
2 cloves garlic, minced
1 10 oz. can diced Rotel™ Tomatoes, mashed
2 sticks margarine
4 tablespoons Creole Seasoning
3 pounds crawfish tails, cooked, cleaned and peeled or 3 pounds medium raw shrimp, cleaned
and peeled.
Melt margarine on low heat; add onion, garlic, and bell
pepper. Sauté' vegetables in margarine until onion is clear. Add mushroom soup, celery
soup, Rotel™ tomatoes and Creole seasoning. Cover and simmer for 1-hour stirring
occasionally. Add crawfish and simmer an additional 15 minutes. Serve over cooked rice
with hot garlic bread.
Substitute raw peeled shrimp tails if crawfish is not
available.
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Index
Main Entreés
Tuna Pasta Bake
Spaghetti Sauce
Hot chicken wing's
Hamburger Stroganoff
EZ Stuffed Peppers
Creamy Chicken
Chicken Enchiladas
Curried Chicken
Poisson en Papillote
Chicken Paprikash
Apple Streusel Pancake
Cabbage Roll Casserole
King Ranch Chicken
Best Spaghetti
Chicken Spaghetti
Boef Bourguignon
Kathleen's Spaghetti
Real Texas Chili
Cowboy Stew
Crawfish Etouffee'
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