Crawfish Etouffee’ Soileau


  • 1 lb. crawfish tails – with fat if available
  • 2 big onions (always 2 per each lb of crawfish)
  • 1/2 bell pepper
  • 1 can rotel tomatoes (regular, not spicy)
  • 1 small can tomato sauce
  • 1 tsp. garlic
  • 1 can golden cream of mushroom soup

  • Directions

    1. Sauté onions and a little bell pepper in a smidgen of olive oil. Do not brown.

    2. Add rotel, tomato sauce, and 1 can water, bring to a boil.

    3. Add crawfish and bring to a simmer. After crawfish is cooked, add golden cream of mushroom (may also thicken with whipping cream). Cover and cook on low for 1 hour.

    4. Salt, pepper and add garlic to taste. Cover and cook on low for 30 minutes.

    5. Serve on bed of rice.

    Yield: 4-6 servings.