Cajun Crawfish Etouffee
karenosi
45 Posts
I noticed there are no Cajun recipes, so I thought I'd take care of that. This recipe is very easy. This recipe will feed 4 hungry cajuns or 6 regular folks.
Crawfish Etouffee
1 stick butter or margarine
2 or 3 medium onions, chopped
1 bell pepper, chopped
4 ribs celery
1 can Rotel tomatoes
2 buttons garlic
2 cans cream of mushroom soup
juice of one lemon
dash of worchestire sauce
2 lbs. Crawfish tails (or shrimp)
Saute onion, bell pepper and celery in butter. Add lemon juice, worchestire sauce, and 1 can Rotel tomatoes. Add garlic, cream of mushroom soup and crawfish. Simmer for 30-45 minutes. An additional can of soup may be added. Serve over rice.
You may use frozen crawfish tails, but they will not have the same flavor as ones that have been boiled with seasoning. If you use shrimp instead of crawfish, don’t overcook them.
Crawfish Etouffee
1 stick butter or margarine
2 or 3 medium onions, chopped
1 bell pepper, chopped
4 ribs celery
1 can Rotel tomatoes
2 buttons garlic
2 cans cream of mushroom soup
juice of one lemon
dash of worchestire sauce
2 lbs. Crawfish tails (or shrimp)
Saute onion, bell pepper and celery in butter. Add lemon juice, worchestire sauce, and 1 can Rotel tomatoes. Add garlic, cream of mushroom soup and crawfish. Simmer for 30-45 minutes. An additional can of soup may be added. Serve over rice.
You may use frozen crawfish tails, but they will not have the same flavor as ones that have been boiled with seasoning. If you use shrimp instead of crawfish, don’t overcook them.
