Brett Favre's Crawfish Etoufee
- 1/2 c (1 stick) margarine
- 2 Green bell peppers; chopped
- 2 Ribs (2-3 ribs) celery;
- -chopped
- 1 lg Onion; chopped
- 3 cn (3-4 Cans) Cream Of Mushroom
- -Soup, 10 3/4 Oz Each
- 1 lb Crawfish tails
- 2 cn Diced Tomatoes With Green
- -Chiles, 10 Oz Ea, Undrained
- Cooked white rice
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
on Oct 23, 1997
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
