re: Cream of Mushroom in Etouffee

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recipe?

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3 lbs tails
2 sticks unsalted butter
large onion
large bellpepper
6 cloves garlic
one can golden mushroom soup from campbell's
onion tops and italian parsley
salt and pepper to taste
small can tomato sauce
rice

melt butter in saucepan (i add little olive oil to prevent butter from burning) and add onions and bellpepper. simmer on medium-med high heat stirring to prevent burning.

when onions look very nice, add the garlic, chopped. Right away, add the can of golden mushroom soup and 1/2 can small tomato sauce. bring to simmer on medium heat and cook a few minutes.

after simering, add the crawfish(also add seasoning) and bring back to simmer on med heat. DO NOT simmer the tails more than 3 minutes.

(Midway through simmering crawfish, add the onion tops and parsley.)

After 3 minutes of simmering crawfish, turn off fire, rest a few mins and serve over rice.

I've had etouffee with golden mushroom, but not cream of mushroom (that I know of)

Sorry not sorry but never been to this place named chalmette.

Cream of mushroom etouffee was something passed down from my MawMaw, to my Mom, then to me. If you doctor it up it with enough trinity and butter it's very good, some (maybe most) people will actually prefer it over another method. I've become more adventurous in my cooking and try to stay away from the canned stuff, possibly to my own demise. Mom still makes a jammin' etouffee, and I'm pretty sure she uses the COM.

Wife is from FL panhandle. When we met, she would do this to what she called her étouffée. Wasn’t all that great. But of course I ate it. Later I discovered what was really wrong with her recipe. Prepare your self. “She washed the crawfish tails”! No fat!

Save it for the Green Bean Casserole

I have eaten 4 dumb truck loads of green bean casserole with COM soup. Then I learned to make a simple béchamel sauce and I never went back. You can season it up as you like if ya wanna.

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Pics and/or recipe?

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I don't have the crayons nor the time to explain something this simple to you.

I seem to recall that 1 or 2 of those "best of the best" or "river road recipes" type books from the '70s had crawfish etouffe recipes employing cream of mushroom soup.