Brett's Crawfish Etoufee

Brett's Crawfish Etoufee Recipe

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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

How to Make Brett's Crawfish Etoufee


  • 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.

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About Brett's Crawfish Etoufee

Course/Dish: Fish
Other Tag: Quick & Easy

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