Crawfish Etouffe

Name: Crawfish Etouffe
Ingredients: 2 pkgs. frozen chopped seasoning; 2 cans drained rotel; 8 oz. can drained sliced mushrooms; 2 lbs. boiled peeled deveined crawfish tails; 2 cans reduced fat cream of chicken soup; 2 cans reduced fat cream of celery soup; 2 sticks reduced fat melted butter; Tony C's to suit your taste

8 ingredients

4 steps

Ingredients

2 pkgs. frozen chopped seasoning
2 cans drained rotel
8 oz. can drained sliced mushrooms
2 lbs. boiled peeled deveined crawfish tails
2 cans reduced fat cream of chicken soup
2 cans reduced fat cream of celery soup
2 sticks reduced fat melted butter
Tony C's to suit your taste

Directions

1

Saut chopped seasoning in butter until clear.
2

Add in crawfish tails and simmer.
3

In a mixing bowl, combine remaining ingredients and mix well.
4

Add to crawfish mixture and simmer until warm. Serve over steamed rice for etouffe.