Crawfish Etouffee III Chef John's Recipe
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| Crawfish Etouffee III |
"This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana."
Ingredients :
- 1 onion, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 1/2 pounds crawfish, peeled
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 50M |
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- In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
- Place the crawfish into the pan and simmer for 25 minutes.
Notes :
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