Crawfish Etouffee

10 ingredients
7 steps

Ingredients

  • 4 to 5 minced onions
  • 1 stick butter
  • 3 c. minced celery
  • 1 can Cream of Chicken soup
  • 2 cloves garlic
  • 1 medium bell pepper, chopped
  • 1 lb. frozen and peeled Crawfish tails
  • 1 to 2 tsp Tabasco
  • Tony Chachere's Seasoning
  • 4 c. steamed rice

Directions

  1. 1
    Melt butter in iron skillet on low to medium heat.
  2. 2
    Saute onions, celery, bell pepper and garlic.
  3. 3
    Add Tabasco and Tony's (to taste).
  4. 4
    Add crawfish and cook down 4 to 5 minutes.
  5. 5
    Add Cream of Chicken soup.
  6. 6
    Serve over rice.
  7. 7
    Makes 4-6 servings.

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