crawfish etouffe
(1 rating)
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This is really good and really quick...I got it from a co worker.
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(1 rating)
yield
8 -10
prep time
10 Min
cook time
30 Min
Ingredients For crawfish etouffe
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3(26 oz) cancream mushroom soup
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3(26 oz) cancream of celery or cream of chicken soup
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1 pkgchopped onions, bell peppers, and celery
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1 large canrotel
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4 pkgcrawfish or shrimp; peeled
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1 stickbutter
How To Make crawfish etouffe
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1Put stick of butter in a large sauce pan. Saute onions, bell peppers, and celery in butter
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2Add all soups and stir frequently.
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3Drain rotel and add to mixture.
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4Strain and rinse seafood. Then add to mixture.
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5Cook for 30 minutes longer. If you let it sit in the refridgerator from a day, it tastes better. Serve over rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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