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Brett Favre's Crawfish Etoufee
Ingredients
- 1/2 c. (1 stick) margarine
- 2 x Green bell peppers, minced
- 2 x Ribs (2-3 ribs) celery, minced
- 1 lrg Onion, minced
- 3 can (3-4 Cans) Cream Of Mushroom Soup, 10 3/4 Ounce Each
- 1 lb Crawfish tails
- 2 can Diced Tomatoes With Green Chiles, 10 Ounce Ea, Undrained Cooked white rice
Directions
- In large pot or possibly cast-iron Dutch oven, heat margarine and saute/fry peppers, celery and onion.
- Add in soup and cook over low heat, stirring occasionally, 20 to 30 min.
- Add in crawfish tails and cook 30 to 40 min more.
- Add in 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
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