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Since crawfish season is slowly coming to an end, I thought I’d share a southern favorite. This is definitely not a “light” meal but it was delicious!
This recipe was given to me by my husbands great-aunt. She is a fantastic cook so I wasn’t sure I could pull this off but it was SO SIMPLE and easy. Also, as a side note: I used crawfish tails from a crawfish boil we had the previous weekend, as well as some shrimp, venison sausage and muscles that were boiled that weekend in the pot with the crawfish. So I guess this became a little more of a seafood etouffee but it was still a huge hit! Even if you’ve never tried crawfish etouffee, I highly recommend giving this a shot!
What You’ll Need:
- Cleaned Crawfish Tails–>2 pounds (approx.)
- Margarine–>2 sticks
- Onions, chopped finely–>2
- Bell pepper, chopped–>1
- Garlic–> 3 cloves, chopped
- Cream of Mushroom Soup–>2 cans
- Green onions–> 1 cup, chopped
- Parsley–> ¼ cup, chopped
- Red Pepper Flakes–> to taste
- Tabasco–> a dash, to taste
What To Do:
- Sauté onions and bell pepper in margarine until soft.
- Add garlic and cream of mushroom soup. Also add green onions and parsley.
- Add crawfish tails (and other seafood, etc), cook for about 20 minutes.
- Serve over rice.