Crawfish Etouffee
9 ingredients
7 steps
Ingredients
- 1 lb. peeled crawfish tails (shrimp can be substituted)
- 1/2 c. each: chopped celery, onions and bell peppers
- 1 can cream of onion soup
- 1 can cream of celery soup
- 1 stick oleo
- 1 can diced Ro-Tel tomatoes
- 2 Tbsp. parsley flakes or fresh
- salt and pepper to taste
- Tony's creole seasoning
Directions
-
1Saute chopped vegetables in oleo for about 20 minutes on medium heat.
-
2Add soups, Ro-Tel and seasonings.
-
3Cook 15 minutes on low heat, stirring frequently.
-
4Add seafood and cook 20 minutes.
-
5Just before serving, add parsley.
-
6You may also add chopped green onion tops.
-
7Serve over rice.
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