Crawfish Etoufee

Name: Crawfish Etoufee
Ingredients: 1/2 cup butter; 2 stalks celery, chopped; 1 green bell pepper, chopped; 1 onion, chopped; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 (10.75 ounce) can condensed golden mushroom soup; 1 (10 ounce) can diced tomatoes with green chile peppers; 1 pound crawfish tails

8 ingredients

7 steps

Ingredients

1/2 cup butter
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails

Directions

1

In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.
2

Stir in condensed soups and canned tomatoes.
3

Reduce heat, cover, and simmer for about 30 minutes.
4

The mixture will look very thick and curdled at first, but will become smooth with cooking.
5

Do not add water.
6

Add the crawfish; cook for about five minutes more.
7

Serve.