CRAWFISH ETOUFFEE

Crawfish Etouffee image

This spicy dish was designed after one of my favorite meals from New Orleans.

Provided by MIKI

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 35m

Yield 6

Number Of Ingredients 17

Previous Next

Ingredients

1 tablespoon butter
¾ cup sweet onion, diced
2 cloves garlic, chopped
½ cup green bell pepper, diced
¼ cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup condensed cream of celery soup
1 cup water
1 teaspoon paprika
½ teaspoon ground mustard seed
½ teaspoon Worcestershire sauce
½ teaspoon cayenne pepper, or to taste
salt to taste
½ pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice

Steps:

Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 35.2 g, Cholesterol 47.9 mg, Fat 6.6 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 532.6 mg, Sugar 3 g