Easy Crawfish Etouffee
Easy Crawfish Etouffee

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy crawfish etouffee. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy Crawfish Etouffee is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Easy Crawfish Etouffee is something that I have loved my whole life.

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread!

To get started with this recipe, we must prepare a few ingredients. You can cook easy crawfish etouffee using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Easy Crawfish Etouffee:
  1. Make ready 1 lb peeled crawfish tails
  2. Make ready 1 stick butter
  3. Get 1 cup chopped onion
  4. Make ready 1 cup chopped celery
  5. Take 1 cup chopped green pepper
  6. Get 2 tsp minced garlic
  7. Prepare chopped parsley
  8. Take 1 can cream of mushroom soup
  9. Get 1 can cream of celery soup
  10. Get 1/2 tsp liquid crab boil

Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Add the butter to the bacon grease in the pan and stir in the onion, celery, bell pepper and jalapeño. Heat butter in a large skillet over medium heat.

Instructions to make Easy Crawfish Etouffee:
  1. Melt butter and saute onions, celery, green pepper and garlic until tender.
  2. Add cream of mushroom soup and cream of celery soup. Add crawfish tails. Stirring occasionally. Cook for 10-15 minutes.
  3. Add liquid crab boil and parsley. Serve over rice.

Stir in cream of mushroom soup, cream of celery soup, and water. Once veggies have cooked down, add soups and frozen crawfish. Season w/ salt, pepper, and garlic. Cover and simmer, stirring occasionally to prevent burning and to break apart crawfish. Crawfish Season or Not - Keep Frozen On Hand for Easy Crawfish Etouffee.

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