Brett favre's crawfish etoufee
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) margarine |
| 2 | Green bell peppers; chopped | |
| 2 | Ribs (2-3 ribs) celery; chopped | |
| 1 | large | Onion; chopped |
| 3 | cans | (3-4 Cans) Cream Of Mushroom Soup, 10 3/4 Oz Each |
| 1 | pounds | Crawfish tails |
| 2 | cans | Diced Tomatoes With Green Chiles, 10 Oz Ea, Undrained |
| Cooked white rice | ||
Directions
In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.
Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
Add crawfish tails and cook 30 to 40 minutes more.
Add tomatoes and their liquid and stir to blend completely. Serve over rice in individual serving bowls. Makes about 4 servings.
This is a Southern specialty from Green Bay Packers quarterback Brett Favre and his wife, Deanna. Published in the Milwaukee Journal Sentinel 10/15/97.
Recipe by: The NFL Family Cookbook Posted to MC-Recipe Digest V1 #861 by Mark Scheffler <mds@...> on Oct 23, 1997