Crawfish Etouffee

Ingredients:

2 lb Peeled craw-fish tails
1 Stick butter
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green pepper
2 Cloves chopped garlic
1/8 cup Parsley
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 ts Liquid crab boil

Directions:

In a saucepan, melt butter and sauté‚ onions, celery, green pepper and garlic until tender. Add cream of celery soup, cream of mushroom soup and tails. Cook for 10 to 15 minutes, stirring occasionally. Add 1/2 tsp liquid crab boil and parsley.

Serve over rice.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Menu Title