CRAWFISH ETOUFFEE (PRONOUNCED A-TOO-FAY)

Crawfish Etouffee (pronounced a-too-fay) image

Provided by Angie Montie

Time 1h45m

Number Of Ingredients 11

1 lb crawfish tails
1 large yellow or white onion, chopped
1 large bell pepper, chopped
2 clove garlic, chopped
2 Tbsp olive oil, extra virgin
1 can(s) rotel tomatoes, or chopped tomatoes with chilis
1 can(s) cream of mushroom soup, fat-free
salt, to taste
cayenne pepper, to taste
1/2 c chopped green onions or scallions
cooked white rice

Steps:

1. Saute the chopped onions and bell pepper in olive oil until slightly tender in a large pot. Do not use cast iron!
2. Add chopped garlic and crawfish tails. Saute all for a few minutes, stirring occasionally.
3. Add Rotel tomatoes and cream of mushroom soup. Stir until soup is well incorporated and not lumpy.
4. Taste for seasoning and add salt and cayenne if necessary.
5. Turn heat source to low and cover. Cook, stirring occasionally for 45 minutes to 1 hour.
6. Right before serving, stir in chopped green onion tops.
7. Serve over fluffy white rice. Also very good over some crusty French bread!