Crawfish Etoufee
Crawfish Etoufee recipe
Yield
4 servingsPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | Ribs |
celery
chopped |
*
|
| 1 | large |
onions
chopped |
|
| 3 | Cans |
cream of mushroom soup
|
*
|
| 1 | pound |
crawfish tails
|
|
| 2 | Cans |
tomatoes, canned
with green chiles, diced, undrained |
*
|
| 1 | x |
long grain rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | Ribs |
celery
chopped |
*
|
| 1 | large |
onions
chopped |
|
| 3 | Cans |
cream of mushroom soup
|
*
|
| 453.6 | g |
crawfish tails
|
|
| 2 | Cans |
tomatoes, canned
with green chiles, diced, undrained |
*
|
| 1 | x |
long grain rice
cooked |
*
|
Directions
In large pot or cast-iron Dutch oven, melt margarine and sauté peppers, celery and onion.
Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
Add crawfish tails and cook 30 to 40 minutes more.
Add tomatoes and their liquid and stir to blend completely.
Serve over rice in individual serving bowls.
