Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, easy crawfish etouffee. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Easy Crawfish Etouffee is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Easy Crawfish Etouffee is something which I have loved my entire life.
Cover, and reduce heat to low. There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee.
To get started with this recipe, we must first prepare a few ingredients. You can cook easy crawfish etouffee using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Easy Crawfish Etouffee:
- Take 1 lb peeled crawfish tails
- Make ready 1 stick butter
- Make ready 1 cup chopped onion
- Get 1 cup chopped celery
- Prepare 1 cup chopped green pepper
- Get 2 tsp minced garlic
- Get chopped parsley
- Prepare 1 can cream of mushroom soup
- Get 1 can cream of celery soup
- 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 jalape??o. Crawfish etouffee is best when it is slightly thicker than soup broth.
Instructions to make Easy Crawfish Etouffee:
- Melt butter and saute onions, celery, green pepper and garlic until tender.
- Add cream of mushroom soup and cream of celery soup. Add crawfish tails. Stirring occasionally. Cook for 10-15 minutes.
- Add liquid crab boil and parsley. Serve over rice.
Add more water if the consistency of the roux is still too thin. Crawfish Season or Not - Keep Frozen On Hand for Easy Crawfish Etouffee. If you live in Louisiana, you live for crawfish season. From late February to mid-May, weekends are full of friends and family gathering around a good old crawfish boil - it is truly unique to our area. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish.
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