Crawfish Etouffee

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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