crawfish etouffee for 20

Name: Crawfish Etouffee for 20
Yield: 20
Ingredients: 1 stick(s) butter; 4 - large onion, chopped; 1 bunch(es) celery, chopped; 1 - 2 - bell peppers, chopped; 6 clove(s) garlic, minced; 4 can(s) rotel tomatoes, diced; 6 tablespoon(s) flour; 8 can(s) cream of mushroom soup, do not use golden mushroom soup; 4 pound(s) crawfish tails with fat; - chopped parsley and green onions for garnish

★★★★★ 1 Review

No Image

review

By Janis McRae

@JanisinLA

from Central, LA

This is a favorite at potlucks!! Or cut in 1/4 for a family meal with left overs, maybe!

►

★★★★★ 1 Review

serves 20

Ingredients For crawfish etouffee for 20

1 stick

butter
4

large onion, chopped
1 bunch

celery, chopped
1 - 2

bell peppers, chopped
6 clove

garlic, minced
4 can

rotel tomatoes, diced
6 Tbsp

flour
8 can

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

1
Saute onions, celery, bell peppers and garlic in the butter. Add Rotel tomatoes and cook down at a low simmer for 1 hour.
2
Thicken with 6 Tbls. flour and add mushroom soup. If it appears too thick, add a soup can or two of water.
3
Add the crawfish tails and simmer another 30 minutes or until crawfish tails are done.
4
Garnish with parsley nd green onion tops. 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!

Categories & Tags for Crawfish Etouffee for 20:

Other Main Dishes