Crawfish Etouffee for 20
By
Janis McRae
@JanisinLA
1
Ingredients
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1 stickbutter
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4large onion, chopped
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1 bunchcelery, chopped
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1 - 2bell peppers, chopped
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6 clovegarlic, minced
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4 can(s)rotel tomatoes, diced
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6 Tbspflour
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8 can(s)cream of mushroom soup, do not use golden mushroom soup
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4 lbcrawfish tails with fat
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·chopped parsley and green onions for garnish
How to Make Crawfish Etouffee for 20
- Saute onions, celery, bell peppers and garlic in the butter. Add Rotel tomatoes and cook down at a low simmer for 1 hour.
- Thicken with 6 Tbls. flour and add mushroom soup. If it appears too thick, add a soup can or two of water.
- Add the crawfish tails and simmer another 30 minutes or until crawfish tails are done.
- Garnish with parsley nd green onion tops.
Serve over rice.