Crawfish Etouffée

Serves: 6
Total Calories: 67


1 bunch green onions, chopped
bell pepper, chopped
4 tablespoons butter
1 can Ro-Tel tomato
1 can tomato sauce
1 can cream of mushroom soup
1 pound crawfish tails


Sauté green onions and bell pepper in butter until wilted. Add Ro-Tel tomatoes, tomato sauce, and mushroom soup. Over low heat, bring to a boil; add crawfish and let cook only until thick. Serve over rice.

Editor's Extra: Buy packaged frozen, cleaned, and peeled crawfish tails in the seafood section of your supermarket. They can go from freezer to pot!

Nutritional Facts:

Serves: 6
Total Calories: 67
Calories from Fat: 67

This Crawfish Etouffée recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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