HEATHER'S CRAWFISH ETOUFFEE
I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!
Provided by Heather W.
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
- Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.
Nutrition Facts : Calories 703.3 calories, Carbohydrate 84.7 g, Cholesterol 121.4 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 5.3 g, Sodium 855.9 mg, Sugar 3.8 g
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