Crawfish Etouffee

[mikeb]

Crawfish Etouffee

5 large onions, diced
3 cloves garlic, finely chopped
1 pound margarine (recommended: Parkay brand)
1 can cream of celery soup
1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
5 pounds Louisiana crawfish tails, peeled
Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)
Cooked white rice


In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.

Serve in a plate over white rice. Etouffee also freezes well.




Easy and great with cold beer

[TuckFexas]

That sounds too easy. Seeing as how I've never made anything with crawfish, where can you get the 5lbs of Louisianna crawfish tails?

[mikeb]

That sounds too easy. Seeing as how I've never made anything with crawfish, where can you get the 5lbs of Louisianna crawfish tails?

Go here http://www.cajungrocer.com/advanced_search_result.php?keywords=Crawfish+tails
or if you live in Fayetteville Rick's Meat Market.

[TuckFexas]

cool, thx

[mikeb]

cool, thx

No problem,thog showed me the web site he can vouch for them and I can vouch for Rick's.

[Cajun Hog]

Crawfish Etouffee

5 large onions, diced
3 cloves garlic, finely chopped
1 pound margarine (recommended: Parkay brand)
1 can cream of celery soup
1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
5 pounds Louisiana crawfish tails, peeled
Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)
Cooked white rice


In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.

Serve in a plate over white rice. Etouffee also freezes well.




Easy and great with cold beer

Go easy on the seasoning until you know how spicy you want it.  The Tony Chachere's seasoning can be used on anything, like salt and pepper.  You can go to www.tonychachere.com to get recipes for some very easy meal ideas.

[T-hawg]

If blood isn't coming out your nose, it aint spicy enough. That is a great receipe, thanks and many karmas to ya mikeb.