I love crawfish etouffee! Unfortunately, my husband only wants it in the cooler months which in Louisiana isn’t a lot! The recipe that I’m sharing today is easy peasy, no fail crawfish etouffee. I’ve been making it like this for about 15 years now. My former employer gave me this recipe.
2# Crawfish Tails
1 can Rotel Tomatoes
2 cans Cream of Mushroom Soup
1 stick of margarine
1 small chopped onion
1 chopped bell pepper
Sauté the onions and bell peppers in the margarine until soft. Add in the cream of mushroom soup and Rotel tomatoes. Since I’m not a big tomato fan, I use the mini chopper on the Rotel tomatoes, chopping the tomatoes up a little more. Bring this to a slow boil, then add the crawfish, juice and all. Allow to simmer until heated though. If you overcook it, the crawfish will get tough. Serve over rice. Makes 4-6 servings.
That’s it! I told you it was easy peasy! Also, I don’t add any seasonings because the Rotel has plenty in it! Enjoy!
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