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Associa Family Cookbook Volume III
1. Sauté celery, onions, and green peppers in a skillet
and season with Creole seasoning.
2. Add in crawfish and cream of chicken soup. Cook
soup according to can directions.
3. Simmer for 5 minutes and serve over a bed of
steamed rice.
Crawfish Étouffée
S E R V E S 8
1 cup celery, diced
1 cup onions, diced
¹
³
cup green peppers, diced
1 Tbsp Creole seasoning
1 pkg frozen crawfish
1 can cream of chicken soup
3 cups rice, steamed (for serving)
L O U I S E M . • A S S O C I A H O U S T O N C O M M U N I T Y M A N A G E M E N T S E R V I C E S
ingredients
directions
Did You Know?
Louisiana leads the nation in the
production of domestic crawfish.
ENTRÉES
