Crawfish Etouffee for 20

Crawfish Etouffee For 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



  • 1 stick
  • 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
  • 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


  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.

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About Crawfish Etouffee for 20

Course/Dish: Other Main Dishes

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