Crawfish etoufee

This is my mother-in-law’s recipe for crawfish (or shrimp) etoufee. I don’t know where she came across the recipe, but I’ve modified it slightly from her recipe anyhow.

2 onions, chopped
1 1/2 cups chopped celery
1 green pepper, chopped
garlic, finely minced (save yourself the time, buy the minced garlic on the spice aisle)
1 bunch green onions, chopped
1 bunch parsley, chopped (you can also use cilantro, or dry parsley if you prefer)
1/2 cup margarine

At this point, I like to add a little seasoning. A few shots of Tabasco, a generous sprinkling of Tony Chachere’s Original Creole Seasoning, and some crushed red pepper help give this some zip.

1 lb. crawfish or shrimp, peeled and deveined (I prefer more crawfish in mine, so I use 2 lbs.)
1 10 3/4 oz. can cream of celery soup
1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can tomato soup (Not called for in the original recipe, but added because it helps give it a bit more of a kick)

Cook celery, onions, garlic, parsley and green pepper in margarine until soft.

Add crawfish or shrimp and soups. Simmer for 20 minutes.

Serve over cooked rice.


(image by me)

About these ads

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s