- 3 lbs Louisiana crawfish tail meat
- 2 sticks of butter
- 2 yellow onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 2 Tbsp minced garlic
- ½ cup green onion, chopped
- 3 cans Golden Mushroom Soup
- cayenne pepper
- TX-KJN Envie
Cooking Instructions
Start by adding a bit of your butter to the pan, using a large saucepan or a small Dutch oven will work best.
Once your pan is hot; add the onion, bell pepper, celery and garlic. Sauté until the vegetables are golden brown. *Take your time here since that golden color you love so much in an Etouffee comes partly from the breaking down of the vegetables.*
Next add the remainder of your butter and three cans of Golden Mushroom Soup.
Let these ingredients come back to a simmer and stay at a simmer for another 20 minutes.
Add crawfish tail meat and let simmer until Etouffee is back to serving temp.
Season to taste with Envie and cayenne pepper. As always, make sure you're tasting as you go to get the flavor that makes you say YUM!
*hint* If you’re using leftover tail meat from your latest TX-KJN boil (which we recommend) your seasoning may be minimal.
Add green onion and serve over some cooked white rice.