brett's crawfish etoufee

Name: Brett's Crawfish Etoufee
Yield: 4
Ingredients: 1/2 cup(s) butter; 2 - green bell peppers, chopped; 2 - celery ribs, chopped; 1 large onion, chopped; 3 can(s) cream of mushroom soup; 1 pound(s) crawfish tails; 20 ounce(s) tomatoes, diced with green chiles; - white rice, cooked and undrained

18 Pinches

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yield 4 serving(s)

Ingredients

1/2 cup butter
2 - green bell peppers, chopped
2 - celery ribs, chopped
1 large onion, chopped
3 cans cream of mushroom soup
1 pound crawfish tails
20 ounces tomatoes, diced with green chiles
- white rice, cooked and undrained

How To Make brett's crawfish etoufee

Step 1

In large pot or cast-iron dutch oven, melt margarine and saute peppers, celery and onion.

Step 2

Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
Step 3

Add crawfish tails and cook 30 to 40 minutes more.
Step 4

Add tomatoes and their liquid and stir to blend completely.
Step 5

Serve over rice in individual serving bowls.
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