Crawfish Etouffee Recipe With Cream Of Mushroom
Crawfish Etouffee is an authentic Louisiana cuisine dish that has become popular all over the world. It’s a flavorful dish made with crawfish tails, vegetables, and creamy sauces. This delicious recipe for Crawfish Etouffee with Cream of Mushroom is sure to please your family and friends.
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Servings: 12 people
Calories: 271.3kcal
Equipment
- Sauce Pan
- knife
- stove
- Spatula
Ingredients
- 4 lbs Crawfish tails cleaned
- 2 Stick Melted Butter
- 2 large diced onion
- 2 cups chopped celery
- 1 cup bell pepper diced
- 4 cloves garlic, minced or finely grated
- 2 (10-ounce) cans of condensed cream of celery soup
- 4 Cans Cream of mushroom soup
- 2 Cans Rotel tomatoes with green chilies
Instructions
- In a large saucepan, melt the butter over medium-high heat and sauté the onion, celery, and bell pepper until soft, about 5 minutes.
- Add the garlic and cook for an additional minute or two.
- Stir in the cans of cream of mushroom soup and the cans of cream of celery soup and mix until combined.
- Add the Rotel tomatoes and stir to combine, then reduce heat to low and let simmer for 10 minutes.
- Add in crawfish tails and let cook for an additional 20-30 minutes, stirring occasionally so that the sauce does not stick or burn.
- Serve over cooked white rice.
Notes
• You can use frozen crawfish tails if you’re unable to find fresh ones.
• If you would like a spicier etouffee, add extra Rotel tomatoes or some hot sauce.
• Add some green onions to the dish as a garnish.
• Use low-sodium soups if desired.
