Crawfish Etouffee for 20
By
Janis McRae
@JanisinLA
1
This is a favorite at potlucks!! Or cut in 1/4 for a family meal with left overs, maybe!
Ingredients
- 1 stick
- butter
- 4
- large onion, chopped
- 1 bunch
- celery, chopped
- 1 - 2
- bell peppers, chopped
- 6 clove
- garlic, minced
- 4 can(s)
- rotel tomatoes, diced
- 6 Tbsp
- flour
- 8 can(s)
- cream of mushroom soup, do not use golden mushroom soup
- 4 lb
- crawfish tails with fat
- chopped parsley and green onions for garnish
How to Make Crawfish Etouffee for 20
- 1Saute onions, celery, bell peppers and garlic in the butter. Add Rotel tomatoes and cook down at a low simmer for 1 hour.
- 2Thicken with 6 Tbls. flour and add mushroom soup. If it appears too thick, add a soup can or two of water.
- 3Add the crawfish tails and simmer another 30 minutes or until crawfish tails are done.
- 4Garnish with parsley nd green onion tops.
Serve over rice.
About Crawfish Etouffee for 20
Course/Dish: Other Main Dishes
