Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana. |
JUSTIN'S CRAWFISH ETOUFFEE
½ cup butter
1 large onion
1 Tbsp. bell pepper, chopped 1 tsp. garlic, minced 1 10 3/4 ounce can golden mushroom soup 1 10 3/4 ounce can cream of shrimp soup 1 6 ounce jar of sliced mushrooms 1 lb peeled crawfish tails with fat Tony’s seasoning to taste 1/4 tsp. cayenne pepper ½ cup green onions, chopped 2 Tbsp. parsley flakes In a 2 quart sauce pan, melt butter, add onions, bell pepper and garlic using a medium heat (350o) setting. Cook until tender. Add golden mushroom soup, cream of shrimp soup and mushrooms. Stir to mix then cook about 5 minutes. Add crawfish tails, Tony’s seasoning and cayenne pepper. Cook on low heat (250o) for about 20 minutes, stirring occasionally. Add green onions and parsley flakes. Simmer about 5 minutes. Serve over rice. Garnish suggestions: fresh parsley, green onions, lemon slices, or boiled crawfish. Makes 3-4 servings. Justin Ingram has won 1st Place with this recipe in the Crawfish Division at the local level and regional level at 4-H Seafood Cookery Contests in 2010. Geaux Justin!
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