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onions garlic margarine cream of celery soup cream of shrimp soup crawfish tails Chachere white rice
Viewed: 16 - Published at: a year agoIngredients
- 5 large onions, diced
- 3 cloves garlic, finely chopped
- 1 pound margarine (recommended: Parkay brand)
- 1 can cream of celery soup
- 1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
- 5 pounds Louisiana crawfish tails, peeled
- Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)
- Cooked white rice
Method
- In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent.
- Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat.
- Stir as needed to eliminate sticking.
- Stir in crawfish tails and continue to cook over medium heat.
- Add Creole seasoning to taste.
- Stir often to mix ingredients and to keep from sticking to pan.
- Simmer for 20-30 minutes.
- Thin with a little water if etouffee is too thick.
- Serve in a plate over white rice.
- Etouffee also freezes well.
