Ingredients
- Crawfish Etoufe'
- 2 lbs crawfish with juice in pkg
- 2 Tablespoons flour
- 2 sticks (Real) butter
- 2 Cups chopped onion (Sweet)
- 2 Cups chopped celery (no strings)
- 2 Cups bell pepper (Any color)
- 3-4 regular cans of cream of chicken soup
- Salt to taste-but it also grows with time
Preparation
Step 1
Green onion tops chopped to taste, or you can use parsley, but not to much, mainly for color (Don't let this overcome your flavor).
In a large an, melt butter, add flour, stir and make rue. Rue should be to our own color choice. I prefer a caramel color. Once rue gets to your favorite color, add the trinity (onion, celery, bell pepper) and simmer until crisp tender. Remember this too is not about fast cooking, but the end results, so cook them slowly. When the trinity gets done, add the canned soup. Mixture should be thick and can be thinned by adding the half and half or some cream, but not too much. As the mixture heats up and starts to steam, taste. Add some salt, a little at a time, and some cayenne or Tony's will work. Most prefer Tony's at the table to add themselves.
Once all is seasoned, add the crayfish, make sure you use the entire package, juice and all.
Serve over rice and set plenty of crackers out.