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Ashley's Crawfish Etoufee
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Ashley Vincent


  • 1 medium onion
  • 1 medium bell pepper
  • 3 onion tops (scallions)
  • 1 tbsp (15 ml) butter
  • 1 can Rotel tomatoes and peppers
  • 2 cans Campbell's Cream of Mushroom Soup
  • 1 can Campbell's Cream of Shrimp Soup (or cream of celery)
  • 1 lb (.5 kg). to 2 lbs (.9 kg). crawfish tails
  • 2 cups (475 ml) white rice
  • Cajun Seasonings
  • Cook rice to package directions.
  • Brown/saute onion, bellpepper, and onion tops in butter over medium to high heat.
  • Add Rotel, cream of mushroom soup, and cream of shrimp soup; mix thoroughly.
  • After heated thoroughly, lower heat down to Low setting, and stir often as it will stick.
  • Season to taste.
  • Cook for 40 minutes on low.
  • Add crawfish, cook for additional 15 minutes.
  • Serve over rice!

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