Crawfish Etouffe

Crawfish Etouffe

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Jennifer S


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


★★★★★ 1 vote

10 Min
30 Min


  • 3(26 oz) can(s)
    cream mushroom soup
  • 3(26 oz) can(s)
    cream of celery or cream of chicken soup
  • 1 pkg
    chopped onions, bell peppers, and celery
  • 1 large can(s)
  • 4 pkg
    crawfish or shrimp; peeled
  • 1 stick

How to Make Crawfish Etouffe


  1. Put stick of butter in a large sauce pan. Saute onions, bell peppers, and celery in butter
  2. Add all soups and stir frequently.
  3. Drain rotel and add to mixture.
  4. Strain and rinse seafood. Then add to mixture.
  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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About Crawfish Etouffe

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy

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