| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | French | 1 | Servings | |
INGREDIENTS
| 1 | Stick butter | |
| 1 | Onion | |
| 1 | Bell pepper | |
| 2 | cn | Cream mushroom soup |
| 1 | cn | Cream of celery soup |
| 1 | cn | Tomatoe soup |
| 1 | lb | Crawfish tails |
| 1 | ts | Crab Boil; (more to taste) |
INSTRUCTIONS
1. This is a quickie recipe for Crawfish Ettouffe that is wonderful. We usually eat it once a week during crawfish season! Saute onion and bellpepper in butter. All all other ingredients and simmer for 20 minutes. Serve over hot rice. Great with French bread or garlic bread. Posted to recipelu-digest Volume 01 Number 424 by Cooca2 <Cooca2@aol.com> on Dec 31, 1997
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