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Results 1 - 10 of 36 for etouffee soup
Peel and de-vein the shrimp, ... 3 cans of soup and the one can of ... shrimp to the etouffee mixture. Bring up the heat ... with French bread. Enjoy!
Melt butter in iron skillet ... taste). Add crawfish and cook down 4 to 5 minutes. Add Cream of Chicken soup. Serve over rice. Makes 4-6 servings.
Mix all ingredients (except crawfish) in large pot; bring to a boil. Add crawfish and cook for about 30 minutes. Serve over rice.
Mix together and simmer until vegetables are tender; add shrimp. Cook just until shrimp are done; about 10 minutes. Serve over rice.
Melt butter in heavy pot. ... cream of mushroom soup and water, and crawfish and ... and stir very gently so as not to tear up the fish chunks.
Sauté celery, green onion, onion ... cream of mushroom soup and Ro-Tel in another pan. ... another 5 minutes then serve over rice or bread.
Cook onions, green pepper, celery and garlic in butter in large skillet over medium high heat until tender crisp, about 3 to 4 minutes. ...
Sauté onions, green onions, and ... cream of mushroom soups. Increase heat and bring ... medium. Sprinkle parsley on top. Serve over hot rice.
Melt butter. Add onions, garlic and celery and saute until wilted. Add seasonings. Stir in flour. Cook slowly 2 minutes. Add shrimp and ...
Saute' seasoning in butter. Add crawfish and cook 1/2 hour. Add soup and cook 20 minutes. Serve over rice.
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