Monday, March 21, 2011

Crawfish Etouffee'

2 1/2 -3  pounds crawfish
2-3 stalks celery-chopped
2 cloves garlic-chopped
can of cream of mushroom soup
can of cream of celery soup
1/2-1 can of Rotel tomatoes (at least medium spicy)
stick of butter

Saute onions, celery, and garlic; add soups (add some water to thin it out a little). Simmer for half an hour or so and then, add crawfish.  Cook until crawfish is hot.  Serve over rice.


1 comment:

  1. I have eaten this many times, and it is oh so yummy... AH