Crawfish Etouffee

1. 1

   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.

2. 2

   Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat.

3. 3

   Stir as needed to eliminate sticking.

4. 4

   Stir in crawfish tails and continue to cook over medium heat.

5. 5

   Add Creole seasoning to taste.

6. 6

   Stir often to mix ingredients and to keep from sticking to pan.

7. 7

   Simmer for 20-30 minutes.

8. 8

   Thin with a little water if etouffee is too thick.

9. 9

   Serve in a plate over white rice.

10. 10

    Etouffee also freezes well.

No additional tips available.