CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Dwana Townsend

Time 40m

Number Of Ingredients 13

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2 stick butter
2 lb frozen crawfish tail meat
1 c chopped onion
1/2 c green bell pepper, chopped
1/4 c celery, chopped
1 Tbsp parsley flakes
2 Tbsp green onions chopped
1/2 tsp liquid crab boil (optional)
1 1/2 tsp salt
1 1/2 Tbsp cayenne pepper (or to taste)
3 c cooked rice
1 can(s) cream of mushroom soup (optional, 10.5 oz)
1/2 can(s) water, as needed

Steps:

1. Thaw frozen crawfish tails in a cool bath of water while melting butter.
2. Melt butter on medium heat in a saucepan.
3. Once butter is melted, add chopped onions, bell pepper, and celery. Cook until tender.
4. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Crawfish meat is already cooked so don't overcook them. Cook on medium heat until everything looks like it has come together.
5. Add parsley flakes and green onions. Simmer for approximately 5 min.
6. Add a can of cream of mushroom soup and 1/2 can of water to the mixture. Simmer on low to medium until soup is a creamy consistency. Simmer and additional 5 minutes. Serve hot over rice or your favorite pasta.