Ingredients
- 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
Directions
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By ctroutman56_123...
Bartlesville, OK
on September 04, 2010
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I made the this recipe earlier this summer. It was easy for me which is always a plus for me and it was delicious!
By mangesd_11996693
Alexandria, 86
on March 31, 2010
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Good version of etouffee. Thanks Liz for your soup substitute. A major plus.
By volleyballmom_1...
Caldwell, ID
on May 25, 2009
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This recipe was recommended to us by the cooks son, Kyle Guidry. My husband made it with shrimp, as crawfish is not available in our area. We could not find cream of shrimp soup, so we made our own using one can of small shrimp, one cup of milk, onion powder, paprica, dried celery leaves and corn starch. We simmered these ingredients until it thickened. The ease of this recipe was amazing and the taste even more amazing! We live in the Pacific Northwest, and Cajun food is not readlly available in restaurants, so we make our own. Thanks Kurt and Kelli for our newest favorite dish!
Mike and Liz Bolts
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