Crawfish Etouffee’ Soileau

Ingredients

  • 1 lb. crawfish tails – with fat if available
  • 2 big onions (always 2 per each lb of crawfish)
  • 1/2 bell pepper
  • 1 can rotel tomatoes (regular, not spicy)
  • 1 small can tomato sauce
  • 1 tsp. garlic
  • 1 can golden cream of mushroom soup

    Directions

    1. Sauté onions and a little bell pepper in a smidgen of olive oil. Do not brown.



    2. Add rotel, tomato sauce, and 1 can water, bring to a boil.



    3. Add crawfish and bring to a simmer. After crawfish is cooked, add golden cream of mushroom (may also thicken with whipping cream). Cover and cook on low for 1 hour.



    4. Salt, pepper and add garlic to taste. Cover and cook on low for 30 minutes.



    5. Serve on bed of rice.



    Yield: 4-6 servings.
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