DougGuy
I was looking at the Cajun Recipe Circle on FB this morning and gf saw the fabulous photos of Crawfish Etouffee and says "I WANT THAT!" She had to deliver flowers all day in the cold rainy weather so guess what awaited her when she arrived home from work? Yup, Crawfish Etouffee. It turned out AWESOME and very flavorful! Here is the recipe I used:
Crawfish Etouffee
1 can Campbell’s Cream Of Shrimp Soup
1 Can RoTel Tomatoes
1 ˝ Cups Fish Stock
2 Tbsp Savoie Dark Roux
1 bag Louisiana Etouffee Base
1 1/2 Cup Celery chopped
1 Medium Onion diced
1 ˝ Cups Bell Pepper or Hatch Pepper chopped
3 Cloves garlic crushed and chopped
1 tsp Thyme
1 tsp Rosemary
1 tsp Oregano
3 Bay Leaves
1 Tbsp Fresh Parsley
˝ Bunch Green Onions
1lb Crawfish Tail Meat
Cajun Seasoning to taste
Finely dice and sauté trinity and garlic until soft, add RoTel tomatoes and roux, stir and simmer 10mins then add Louisiana etouffee base, add fish stock and spices. Simmer 10 minutes. Add soup, simmer 20 minutes. Lower heat, add crawfish tails, add salt and cajun seasoning to taste. Serve over rice with French bread.
Substitutions: I used chopped Hatch chiles instead of bell peppers, and for Cajun seasoning I used half of the seasoning packet from Hill's 15 Bean Soup, Cajun Flavor. For the fish stock I used warm water and 1 TBSP Better Than Bouillon Fish Base.
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Originally Posted by rondog
