posted by DBR 02-16-100 5:17 AM
Crawfish Etoufee III
From "The Crawfish Cookbook"
1 onion, chopped
2 ribs of celery, chopped
1 bell pepper, chopped
1 clove of garlic, chopped
1 stick of butter
2 lbs. of crawfish tails (do not rinse)
1 can mushroom pieces
Creole seasoning to taste (Tony Chachere)
1 (10 3/4 0z.) can cream of mushroom soup
3 Tbl. chopped parsley
1 tsp. liquid crab boil
Saute vegtables in butter. Add crawfish, mushrooms and seasonings. Cook 15 minutes. Add soup and parsley; simmer 5 minutes on low heat.
Serve over rice.
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