Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 1 c. chopped onions; 1 c. chopped celery; 1/2 stick margarine; 1 Tbsp. roux (optional); 2 Tbsp. tomato paste; 2 cans cream of mushroom soup; 1/2 to 1 can (soup can) water; 2 lb. clean crawfish tails (fresh or frozen); Creole seasoning to taste; 2 to 3 tsp. lemon juice; 2 Tbsp. ketchup

11 ingredients

12 steps

Ingredients

1 c. chopped onions
1 c. chopped celery
1/2 stick margarine
1 Tbsp. roux (optional)
2 Tbsp. tomato paste
2 cans cream of mushroom soup
1/2 to 1 can (soup can) water
2 lb. clean crawfish tails (fresh or frozen)
Creole seasoning to taste
2 to 3 tsp. lemon juice
2 Tbsp. ketchup

Directions

1

Saute onions and celery in margarine; add roux.
2

Mix thoroughly.
3

Add tomato paste and mix well, cooking 5 minutes.
4

Add cream of mushroom soup and 1/2 can water.
5

Heat and add more water if too thick (remember the crawfish will create water also.
6

Cook about 15 to 20 minutes at a slow simmer.
7

Add crawfish tails. Simmer about 25 to 30 minutes.
8

Do not boil.
9

Add ketchup and lemon juice and simmer.
10

Adjust Creole seasoning to taste while simmering about 20 minutes.
11

Cooking time approximately 1 hour.
12

Serve over cooked rice.