Crawfish Etouffee Recipe With Cream Of Mushroom

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CRAWFISH ETOUFFEE - THE EASY WAY RECIPE - (3.9/5)



Crawfish Etouffee - The Easy Way Recipe - (3.9/5) image

Provided by Fleur de lis

Number Of Ingredients 11

2 pounds crawfish (rinse off fat)
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
2 cans cream of mushroom soup
2 cans golden mushroom soup
1 or 2 cans Rotel tomatoes (depends how hot you like it)
Several squirts of Worcestershire sauce
Chunk butter
1 tablespoon parsley flakes
Salt and pepper, to taste

Steps:

  • Saute onions and bell pepper in chunk of butter. Add Rotel, parsley, Worcestershire and crawfish and simmer for 10 minutes. Add cans of soup and let simmer for 15 or so minutes, stirring occasionally. Serve over rice.

HEATHER'S CRAWFISH ETOUFFEE



Heather's Crawfish Etouffee image

I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

Provided by Heather W.

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 50m

Yield 4

Number Of Ingredients 11

2 cups long grain white rice
4 cups water
½ cup margarine
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup water, or as needed
salt and black pepper to taste
cayenne pepper to taste
1 pound peeled crawfish tails

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
  • Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.

Nutrition Facts : Calories 703.3 calories, Carbohydrate 84.7 g, Cholesterol 121.4 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 5.3 g, Sodium 855.9 mg, Sugar 3.8 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 12 quarts

Number Of Ingredients 21

4 cups vegetable oil
4 pounds chopped crawfish tail meat plus 2 pounds whole crawfish tails
8 ounces (2 sticks) salted butter
2 ounces paprika
10 quarts seafood stock
4 ounces Creole seasoning
4 cups all-purpose flour
2 brown onions, minced
2 green bell peppers, minced
1 red bell pepper, minced
1/2 bunch celery, minced
6 ounces Louisiana hot sauce
4 ounces Worcestershire sauce
2 ounces black pepper
2 ounces dried parsley flakes
2 ounces granulated garlic
1 tablespoon cayenne pepper
1 tablespoon dried basil
1 teaspoon ground bay leaves
One 50-ounce can tomato soup
1 1/2 cans cream of mushroom soup

Steps:

  • In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
  • Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
  • When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 10 plus servings

Number Of Ingredients 8

5 large onions, diced
3 cloves garlic, finely chopped
1 pound margarine (recommended: Parkay brand)
1 can cream of celery soup
1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
5 pounds Louisiana crawfish tails, peeled
Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)
Cooked white rice

Steps:

  • In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
  • Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.
  • Serve in a plate over white rice. Etouffee also freezes well.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Make and share this Crawfish Etouffee recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

Steps:

  • Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
  • In a Dutch oven, add all ingredients except crawfish and green onions.
  • Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
  • Add roux, stirring occasionally and cook for 30 minutes.
  • Add crawfish and green onions and cook for 10 minutes longer.
  • Serve over a bed of rice.

CRAWFISH ETOUFFEE IV



Crawfish Etouffee IV image

This is a quick and very good Cajun dish that was given to me by my mother.

Provided by Jason Poche

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 2h

Yield 6

Number Of Ingredients 11

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

Steps:

  • In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  • Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  • Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g

CHEATER CRAWFISH ETOUFFEE



Cheater Crawfish Etouffee image

Easy-peasy etouffee that non-Louisianians will love. ;-) My sister gave it to me and said it's a guaranteed hit.... True. Health, it's not!

Provided by bhf1610

Categories     Crawfish

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup green onion, diced
1/2 cup bell pepper, diced
1/2 cup celery, diced
1/2 cup butter
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1 lb crawfish tail, with juice

Steps:

  • Melt butter.
  • Add onions, bell pepper, and celery. Saute.
  • Add soups. Mix thoroughly.
  • Add crawfish tails, stir, and heat through.
  • Serve over rice.

Nutrition Facts : Calories 407.2, Fat 30.3, SaturatedFat 16.7, Cholesterol 195.7, Sodium 1333.3, Carbohydrate 13.8, Fiber 1.4, Sugar 4, Protein 20.7

CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE



Crawfish Etouffee Like Maw-Maw Used to Make image

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

Provided by RITALEE76

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Steps:

  • In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  • Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

GO-TO CRAWFISH ETOUFFEE



Go-To Crawfish Etouffee image

This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine.

Provided by Staci

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 40m

Yield 8

Number Of Ingredients 10

½ cup butter
1 onion, diced
1 green bell pepper, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed golden mushroom soup
¾ cup chopped fresh parsley
1 teaspoon Cajun seasoning, or to taste
salt and ground black pepper to taste
2 pounds crawfish tail meat

Steps:

  • Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
  • Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 13.9 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 498.7 mg, Sugar 2.7 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!

Provided by daadcock

Categories     Crawfish

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 18

3 lbs peeled crawfish tails (do NOT rinse)
1 cup butter (NOT margarine!)
1 teaspoon minced garlic
2 stalks celery (Chopped)
1 large onion (Chopped)
1 bell pepper (Chopped)
1 teaspoon garlic powder
2 tablespoons emeril's steak seasoning (Rub)
1 tablespoon texjoy steak seasoning
10 1/2 ounces condensed golden mushroom soup
10 1/2 ounces condensed cream of shrimp soup
10 1/2 ounces condenses cream of celery soup
1/2 capful crab boil
1 capful Kitchen Bouquet
1 pinch salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon parsley flakes

Steps:

  • In 5-quart pot, melt butter (medium high heat).
  • Add chopped onions, celery & bell peppers, & minced garlic. Sauté for 1-2 minutes.
  • Add 3 lbs of Crawfish tails (with fat if available). Mix well.
  • Add garlic powder, Emeril's & Texjoy's steak seasoning, a pinch of salt (optional), black & cayenne pepper. Mix thoroughly.
  • Add ½ capful of Shrimp & Crab Boil. Stir.
  • Add Soups (Golden Mushroom, Cream of Celery & Cream of Shrimp). Mix well.
  • Stir often for 2-3 minutes, making sure the mixture is heating throughout.
  • Add 1 capful of Kitchen Bouquet & a generous sprinkling of Parsley flakes. Mix thoroughly.
  • COVER & SIMMER on Low heat for 20 minutes. Stir occasionally.
  • After 20 minutes, uncover and sprinkle more Parsley flakes on top.
  • SERVE over Rice. Serves 4-8, depending on appetites!
  • NOTE:.
  • If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn't affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!

Nutrition Facts : Calories 821, Fat 57.2, SaturatedFat 32.7, Cholesterol 504.3, Sodium 1980.7, Carbohydrate 20.8, Fiber 2.4, Sugar 5.6, Protein 56

EASY CRAWFISH ETOUFFEE



Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on hot rice.

ACADIAN CRAWFISH ETOUFFEE



Acadian Crawfish Etouffee image

Make and share this Acadian Crawfish Etouffee recipe from Food.com.

Provided by AZPARZYCH

Categories     Gumbo

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs crawfish
1/2 cup margarine
1 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, finely chopped
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream condensed golden mushroom soup
1 teaspoon Tabasco sauce
2 tablespoons tomato ketchup
1/2 cup green onion
parsley seasoning, to taste
1/2 cup water

Steps:

  • In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted.
  • Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.
  • Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.

Nutrition Facts : Calories 349.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 214.1, Sodium 1024.4, Carbohydrate 11.8, Fiber 1.2, Sugar 4.2, Protein 29.5

CRAWFISH ETOUFFEE III



Crawfish Etouffee III image

This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana.

Provided by Stacy Taylor

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 50m

Yield 6

Number Of Ingredients 5

1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ pounds crawfish, peeled

Steps:

  • In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
  • Place the crawfish into the pan and simmer for 25 minutes.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 13.7 g, Cholesterol 117.9 mg, Fat 4.9 g, Fiber 0.9 g, Protein 17.1 g, SaturatedFat 1 g, Sodium 880.5 mg, Sugar 5.1 g

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From therecipes.info


DEEP SOUTH DISH: SUPER EASY SHORTCUT SHRIMP ETOUFFéE
2009-07-31 Instructions. Melt butter in a large skillet over medium high heat and add the onion, celery and bell pepper; cook until lightly caramelized, about 10 to 12 minutes. Add salt, black pepper, Old Bay, Cajun seasoning, parsley and garlic. Add cream soup and stir until well blended. Add the shrimp and green onion.
From deepsouthdish.com


10 BEST CRAWFISH ETOUFFEE CREAM MUSHROOM SOUP RECIPES - YUMMLY
2022-05-19 mushroom, whole wheat flour, black pepper, garlic, cream, onion and 3 more Wild Mushroom Soup Essential Kids thyme, cream, tomato paste, flat leaf parsley, butter, wild mushrooms and 7 more
From yummly.com


EASY CRAWFISH ETOUFFEE RECIPE WITH CREAM OF MUSHROOM …
Drizzle with butter and salt; toss well. Bake about 1 hour, stirring occasionally, until lightly toasted. Nutrition Facts : ServingSize 1 /2 cup, Calories 410 kcal, CarbohydrateContent 7 g, ProteinContent 5 g, FatContent 43 g, SaturatedFatContent 7 g, CholesterolContent 15 mg, SodiumContent 424 mg, FiberContent 5 g, SugarContent 2 g ...
From stevehacks.com


JUSTIN'S CRAWFISH ETOUFFEE - OUTDOORS WITH DON DUBUC
In a 2 quart sauce pan, melt butter, add onions, bell pepper and garlic using a medium heat (350o) setting. Cook until tender. Add golden mushroom soup, cream of shrimp soup and mushrooms. Stir to mix then cook about 5 minutes. Add crawfish tails, Tony’s seasoning and cayenne pepper. Cook on low heat (250o) for about 20 minutes, stirring ...
From dontheoutdoorsguy.com


JR. LEAGUE CRAWFISH ÉTOUFFéE RECIPE • ROUSES SUPERMARKETS
Melt margarine in a deep, heavy frying pan. Do not use a black iron pot; it will discolor the crawfish. Add crawfish and cook for 2 to 3 minutes. Remove crawfish with slotted spoon and set aside. Add onion, celery, bell pepper and seasonings. Saute for at least 10 minutes, removing bay leaf after about 5 minutes.
From rouses.com


PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE
2021-01-15 Season crawfish tails with salt, black pepper and cayenne pepper. Heat 1/4 pound butter in a sauté pan. Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes. Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water. Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
From secretcopycatrestaurantrecipes.com


CRAWFISH ETOUFFEE RECIPE CREAM OF MUSHROOM - ALL INFORMATION …
Crawfish Etouffee with Cream of Mushroom Soup Recipes tip www.yummly.com. onion, crawfish, condensed cream of mushroom soup, condensed tomato soup and 1 more Crawfish Etouffee Chili Pepper Madness pepper, garlic, hot sauce, crawfish, butter, cooked rice, chopped parsley and 10 more Crawfish Etouffee Cajun Cooking Recipes
From therecipes.info


COPYCAT JOE'S CRAB SHACK'S ETOUFFEE RECIPE | CDKITCHEN.COM
2015-02-20 Saute garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to simmer and continue cooking until meat is cooked through. Stir in green onion and parsley. Scoop 1/2 cup rice pilaf into center of individual bowls or soup plates. Pour etouffe over rice.
From cdkitchen.com


CREAMY CRAWFISH ETOUFFEE - JENNIFER COOKS
2011-03-08 Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. Stir in the crawfish tail meat, and then the cream and lemon juice. Simmer on low heat for about 20 minutes.
From jennifercooks.com


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