Crawfish Etouffee
Crawfish Etouffee is an moderately easy dinner. Made with 1 lb. peeled crawfish tails (shrimp can be substituted), 1/2 c. each: chopped celery, onions and bell peppers, 1 can cream of onion soup, 1 can cream of celery soup and 1 stick oleo, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Saute chopped vegetables in oleo for about 20 minutes on medium heat.
Add soups, Ro-Tel and seasonings.
Cook 15 minutes on low heat, stirring frequently.
Add seafood and cook 20 minutes.
Just before serving, add parsley.
You may also add chopped green onion tops.
Serve over rice.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment