CRAWFISH ETOUFFEE FOR 20

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Crawfish Etouffee for 20 image

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

Provided by Janis McRae

Categories     Other Main Dishes

Number Of Ingredients 10

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

Steps:

  • 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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