Crawfish Etouffee Recipe
The Way Mom Did It
2 lbs. fresh crawfish tails peeled with fat
1 large onion, finely chopped
1/4 bell peppers, finely chopped
2 teaspoons dried parsley
1 8oz. can cream of mushroom soup
1 8oz. can good quality tomato sauce
1 cup fresh green onion chopped
3/4 stick butter
2 cloves of garlic (unless your seasoning mix has garlic)
Cajun Seasoning (Camp Dog original works well, it has garlic)
cooked white rice
1) Empty crawfish into a large bowl (do not rinse, keep fat on) season well and add parsley flakes. Mix it all up and let it stand while you prepare the sauce.
2) Melt butter or margarine at low heat in a medium size aluminum pot.
3) Add onions, bell pepper and green onions. Sauté slowly at very low heat until onions are transparent.
4) Add tomato sauce, stirring frequently to prevent sticking for about 15 minutes.
5) Add seasoned crawfish tails. Cover and cook on low to medium heat for another 10 minutes stirring frequently, (do not let hard boil)
6) Add cream of mushroom soup, stir and cook covered for another 15 minutes.
7) Serve over hot cooked white rice
We certainly hope that you enjoy our recipe and try our products
Thanks,
Papa Scott
www.campdogcajunseasoning.com
Crawfish Etouffee The Way Mom Did It