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Crawfish Etouffee
Serves 4-6 people
2 lbs. Peeled Crawfish or Shrimp
1 stick Butter
1 Onion (Minced)
1 tsp Minced Garlic
2 stalks Celery (Chopped)
1/2 Bell Pepper (Chopped)
1 Capful Liquid Crab Boil
1 tsp Garlic Powder
2 Tbsp Cajun Seasoning
1/2 TSP Black Pepper & Red Pepper
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 Capful of Kitchen Bouquet
Parsley Flakes - optional
1/2 to 1 Soup Can of Water
*Don’t use cast-iron your crawfish will discolor and darken
*I use a Magnolite pot
In the bottom of a 5-quart pot
Add the following in order:
Butter, Onion, Garlic, Celery, Bell Pepper
Kitchen Bouquet and Crawfish
Cover and cook on "Medium-heat" 5 to 10 minutes
Until onions are clear, and crawfish are curled
Add the following:
Crab Boil, Garlic Powder, Cajun Seasoning
Black & Red Pepper
Cook 5 to 10 minutes
Stirring occasionally
Add Mushroom Soup, Celery Soup, and water
Stir till well mixed
Cover and simmer for 10-15 minutes on "Low-heat"
Serve over Long-grain Rice
If you prefer Shrimp Etouffee
You can use this recipe
Just substitute with 2 lbs. of peeled
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