Crawfish Etoufee

posted by Dodger 01-10-101 8:41 AM

Crawfish Etoufee
This recipe was given to me by my brother-in-law's father

4-5 Vadala onions, very big, or 8 cups
2 green bell peppers, chopped minus the white bitter part
2 (10 3/4 oz.) cans cream of mushroom soup
2 tbls. tomato paste
1 cup chicken broth
2 tbls. cayenne pepper
2 tbls. black pepper
2 tbls. Tabasco (to taste)
4-5 toes of smashed garlic
3 stalks of celery (chopped)
2 sticks of butter
2 lbs. cooked crawfish with fat (pealed)


Melt the butter in a large pot. Cook onions in butter till fully carmelized. This might take some time so get something to drink. When the onions are cooked fully add everything else except seafood. Cook about 20 minutes on medium heat stirring often. Add seafood and turn off. Let sit a few minutes. Serve over rice and with crunchy bread.

Note: Crawfish can be substituted with shrimp.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line