QUICK CRAWFISH ETOUFFEE

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Quick Crawfish Etouffee image

From Southern Living comes an easy to make recipe for Crawfish Etouffee. Not an authentically Cajun recipe, but the recipe is good for those days when you're short on time and need to put together a meal in a hurry. This is great served with garlic French bread. This may be frozen for up to one month. Thaw in the refrigerator.

Provided by Dreamgoddess

Categories     Lunch/Snacks

Time 41m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup long grain rice, uncooked
1/4 cup butter
1 large onion, chopped
1 bell pepper, shopped
4 celery ribs, chopped
4 garlic cloves, minced
10 3/4 ounces cream of mushroom soup
14 1/2 ounces chicken broth
1 tablespoon cajun seasoning, salt-free
1/8-1/4 teaspoon ground red pepper
1 lb frozen cooked and peeled crawfish tail, thawed and drained
1/4 cup green onion, chopped
3 tablespoons fresh parsley, chopped

Steps:

  • Cook the rice according to the package directions.
  • Melt the butter in a Dutch oven over medium heat.
  • Add the onion, bell pepper, celery and garlic.
  • Cook, stirring constantly, for 8 minutes.
  • Combine the soup and chicken broth; add to the vegetable mixture.
  • Add in the Cajun seasoning and red pepper.
  • Cook for 10 minutes on medium low heat; stir occasionally.
  • Add in the crawfish tails, green onion and parsley.
  • Cook just until heated through, about 3 minutes, and serve over the cooked rice.

Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6

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