Hands On Crafts

Crawfish Étouffée



  1. Melt a stick of butter in a large stew pot on medium heat.
  2. Add in and saute 2 cups of Frozen Seasoning Blend.
  3. Add in 1 lb. of cooked and peeled crawfish or shrimp tails.
  4. Add in 3 cans of Cream of Celery, 3 cans of Cream of Onion, and 3 cans of Rotel. Stir well.
  5. Simmer on low heat for 10-20 minutes while stirring occasionally.
  6. Season to taste and serve over cooked rice.

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