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| Joined: | Thu Jan 24th, 2008 |
| Location: | Southwestern Pa, Pennsylvania USA |
| Posts: | 2230 |
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Here is a pic of the dish, It tastes way better than it may look in the pic.
Heres the recipe
1 stick butter or margarine 1 (10-ounce) can cream of mushroom soup
2 cups chopped onions Salt and Cayenne pepper to taste
1 cup chopped green bell peppers 1 puond peeled crawfish tails
2 ribs celery, chopped 1 cup chopped green onions
1 tablespoon chopped garlic 2 tablespoons chopped fresh parsley
1 (10- ounce) can mild Ro-tel tomatoes
Melt butter in a large, heavy pot or dutch oven over medium heat. Add the onions, bell peppers, celery, and garlic, and cook, stirring, until tender, about 3 minutes. Add the tomatoes and the mushroom soup, and season with salt and pepper. Cook over low heat for one hour, stirring occasionally.
Add the crawfish, green onions, and parsley. Stir to mix and cook 20 minutes. Serve over a bed of steamed rice.
Makes 6 servings
Take out of "Oak Alley Plantation Cooking" If you go to http://www.oakalleyplantation.com you can buy the cookbook online. If you are ever in the area I recommend checking it out.
Side note; we make a double recipie. Be sure to taste before adding salt or any pepper. We add none as it is already salty enouogh and the Ro-tel tomatoes are spicey enough for us.
We use the left overs to make crawfish omelets. I will get a pic of these next for you. I gaurentee it will be the best omelette you will ever have. Just scramble 2 or 3 eggs and cook into a round shape in a pan. Lay out the eggs on a dish and spoon some of the etouffee in the center then fold the egg over and douse the tope of the omelette with more etouffe. Awesome!