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 RATING)

22 Pinches

Janis McRae

Central, LA

Updated on Nov 30, 2011

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

Rate

No Image

prep time

cook time

method ---

yield 20 serving(s)

Ingredients

1 stick butter
4 - large onion, chopped
1 bunch celery, chopped
1 - 2 - bell peppers, chopped
6 cloves garlic, minced
4 cans rotel tomatoes, diced
6 tablespoons flour
8 cans cream of mushroom soup, do not use golden mushroom soup
4 pounds crawfish tails with fat
- chopped parsley and green onions for garnish

How To Make crawfish etouffee for 20

Step 1

Saute onions, celery, bell peppers and garlic in the butter. Add Rotel tomatoes and cook down at a low simmer for 1 hour.

Step 2

Thicken with 6 Tbls. flour and add mushroom soup. If it appears too thick, add a soup can or two of water.
Step 3

Add the crawfish tails and simmer another 30 minutes or until crawfish tails are done.
Step 4

Garnish with parsley nd green onion tops. Serve over rice.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes