Wednesday, January 05, 2011

Another Crawfish Etoufee Recipe

For those of you that were scared to try my other Crawfish Etoufee recipe because of the roux, here is a simple recipe that doesn't require one! AND you can substitute shrimp for crawfish! My mom made this last week while my brother and niece were in town for the holidays and it was very, very good.

Crawfish {or Shrimp} Etoufee

1st Day (or morning of) - Saute in olive oil 1 chopped bell pepper and 2 bunches of green onions (tops only)

2nd Day - 1 can cream of celery soup
1 can cream of mushroom soup
1 small can of tomato sauce
1 can of water using tomato sauce can
1 tsp. liquid crab boil
1 lb. small frozen crawfish or shrimp (already peeled)

Add black pepper and Cajun seasoning to taste. Simmer for 30 minutes and serve over rice.

Mom served it with a nice green salad and garlic bread. Yummy!!

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