Crawfish Etouffee for 20

Name: Crawfish Etouffee for 20
Yield: 20
Ingredients: 1 stick butter; 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 flour; 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

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By Janis McRae
@JanisinLA

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Ingredients

1 stick

butter
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

flour
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
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How to Make Crawfish Etouffee for 20

Step-by-Step

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.

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