Crawfish Etouffee With Cream Of Mushroom Soup Recipes

HEATHER'S CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFEE

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.

GO-TO CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFEE IV

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.

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

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.

CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFEE III

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.

CRAWFISH ETOUFFEE

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!

CHEATER CRAWFISH ETOUFFEE

Steps:

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

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups 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 butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

CRAWFISH ETOUFFEE

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.

ULTIMATE SHRIMP ETOUFFEE

Steps:

• Dice onion. pepper and celery, I do a medium dice.
• In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
• I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
• Add the mushroom soups and rotel and bring to a simmer.
• Season to taste.
• Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
• If it is too thick, add a little water or chicken broth.
• Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
• I have also spooned over grilled steaks before and it was delicious!

ACADIAN CRAWFISH ETOUFFEE

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.