Crawfish Etouffee for 20

Crawfish Etouffee For Recipe 20

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Janis McRae


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


★★★★★ 1 vote



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1 stick
large onion, chopped
1 bunch
celery, chopped
1 - 2
bell peppers, chopped
6 clove
garlic, minced
4 can(s)
rotel tomatoes, diced
6 Tbsp
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.

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About Crawfish Etouffee for 20

Course/Dish: Other Main Dishes

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