crawfish etouffe

Name: Crawfish Etouffe
Prep time: 10 min
Cook time: 30 min
Yield: 8
Ingredients: 3(26 oz) can(s) cream mushroom soup; 3(26 oz) can(s) cream of celery or cream of chicken soup; 1 package(s) chopped onions, bell peppers, and celery; 1 large can(s) rotel; 4 package(s) crawfish or shrimp; peeled; 1 stick(s) butter

(1 RATING)

20 Pinches

Jennifer S

B, TX

Updated on Nov 6, 2012

This is really good and really quick...I got it from a co worker.

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prep time 10 Min

cook time 30 Min

method ---

yield 8-10 serving(s)

Ingredients

3(26 oz) cans cream mushroom soup
3(26 oz) cans cream of celery or cream of chicken soup
1 package chopped onions, bell peppers, and celery
1 large can rotel
4 packages crawfish or shrimp; peeled
1 stick butter

How To Make crawfish etouffe

Step 1

Put stick of butter in a large sauce pan. Saute onions, bell peppers, and celery in butter

Step 2

Add all soups and stir frequently.
Step 3

Drain rotel and add to mixture.
Step 4

Strain and rinse seafood. Then add to mixture.
Step 5

Cook for 30 minutes longer. If you let it sit in the refridgerator from a day, it tastes better. Serve over rice.
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