Crawfish Etouffee Egg Rolls 1 lb crawfish tail meat, with fat if possible ¾ cup butter 1 120z pkg of onion, bell pepper, celery, seasoning blend 1 regular size cream of mushroom soup 1 can rotel tomatoes ¼ cup green onions chopped small 2 cups cooked long grain rice Cajun seasoning to taste 1 pkg egg roll wraps Saute butter, and veggie seasoning mix until onions begin to carmalize… Add crawfish, and cook over medium heat for 10minutes… Add mushroom soup, rotel tomatoes, and green onion… Mix well and cook over medium heat for 7minutes… Add cooked rice, stir and set the mixture aside and let cool… When mixture is cool, assemble the egg rolls according to directions on pkg… Fry egg rolls in oil at 360* until golden brown… Serve while hot…
Posted on: Tue, 20 Jan 2015 01:12:48 +0000
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