Brett's Crawfish Etoufee1
By Just A Pinch KitchenCrew
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- 1/2 c
- green bell peppers, chopped
- celery ribs, chopped
- 1 large
- onion, chopped
- 3 can(s)
- cream of mushroom soup
- 1 lb
- crawfish tails
- 20 oz
- tomatoes, diced with green chiles
- white rice, cooked and undrained
1In large pot or cast-iron dutch oven, melt margarine and saute peppers, celery and onion.
2Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
3Add crawfish tails and cook 30 to 40 minutes more.
4Add tomatoes and their liquid and stir to blend completely.
5Serve over rice in individual serving bowls.