crawfish etouffee for 20

★★★★★ 1 Review
JanisinLA avatar
By Janis McRae
from Central, LA

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

★★★★★ 1 Review
serves 20

Ingredients For crawfish etouffee for 20

  • 1 stick
    butter
  • 4
    large onion, chopped
  • 1 bunch
    celery, chopped
  • 1 - 2
    bell peppers, chopped
  • 6 clove
    garlic, minced
  • 4 can
    rotel tomatoes, diced
  • 6 Tbsp
    flour
  • 8 can
    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

  • 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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