Cajun Crawfish Etouffee
CATEGORIES
INGREDIENTS
  • 2 Sticks Butter
  • 1/4 cup Chopped Onions
  • 1/4 cup Chopped Bell Pepper
  • 1/4 cup Chopped Celery
  • 2- 1 lb pkg Crawfish Tails
  • 1 can Cream of Mushroom Soup
  • 3 cups Cooked Rice
  • Salt and Cayaenne Pepper to taste
  • 1/4 tsp Liquid Crab Boil
DIRECTIONS
  1. In heavy skillet, melt butter (let it just start to sizzle).
  2. Add seasonings, onions, celery, and bellpepper. Cook until transparent.
  3. Add crawfish meat. Crawfish is already cooked so only need to cook until mixture comes together.
  4. Season with salt and pepper, add liquid boil.
  5. Add 3/4 can of Cream of Mushroom Soup, stir in until creamy. If too thick, add just a bit of water.
  6. Cook until all ingrediants marry.
RECIPE BACKSTORY
So what do you do with all that leftover crawfish from your crawfish boil. Well you peel dem tails, scoop out the fat and freeze them to make this favorite cajun dish.