Crawfish Etouffee

Clicking the Photo will open my YouTube video for this Recipe.

Crawfish Etouffee

INGREDIENTS

2 lbs peeled crawfish

1 stick butter

1 onion – minced

2 stalks celery – chopped

½ bell pepper - chopped

1 tsp garlic

1 capful liquid crab boil

1 tsp garlic powder

1.5 tbs Cajun seasoning

½ tsp black pepper

½ cayenne pepper

1 can cream of mushroom soup

1 can cream of celery soup

1 capful of Kitchen Bouquet

½-1 soup can of water

DIRECTIONS

DO NOT USE CAST-IRON OR YOUR CRAWFISH WILL DISCOLOR

Heat a large Dutch oven over med high heat

Add the following butter, onion, garlic, celery, bell pepper, kitchen bouquet and crawfish

Cover and cook for 5-10 minutes

Once onions are clear and crawfish has curled

Add crab boil, garlic powder, Cajun seasoning, black and red pepper

Cook for 5-10 minutes stirring occasionally

Add mushroom and celery soup and ½ cup water to start

Cover and simmer for 10-15 minutes on low heat

If you find your etouffee is to thick add another ½ can of water

Note:

You can substitute shrimp in place of the crawfish for Shrimp Etouffee