Brett's Crawfish Etoufee

Brett's Crawfish Etoufee

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  • 1/2 c
  • 2
    green bell peppers, chopped
  • 2
    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

How to Make Brett's Crawfish Etoufee


  1. In large pot or cast-iron dutch oven, melt margarine and saute peppers, celery and onion.
  2. Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
  3. Add crawfish tails and cook 30 to 40 minutes more.
  4. Add tomatoes and their liquid and stir to blend completely.
  5. Serve over rice in individual serving bowls.

Printable Recipe Card

About Brett's Crawfish Etoufee

Course/Dish: Fish
Other Tag: Quick & Easy

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