Serves: 6
Total Calories: 67
Sauté green onions and bell pepper in butter until wilted. Add Ro-Tel tomatoes, tomato sauce, and mushroom soup. Over low heat, bring to a boil; add crawfish and let cook only until thick. Serve over rice.
Editor's Extra: Buy packaged frozen, cleaned, and peeled crawfish tails in the seafood section of your supermarket. They can go from freezer to pot!
This Crawfish Etouffée recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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