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Crawfish Etouffee

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Recipe Summary Crawfish Etouffee

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

Ingredients | Courner Design

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

Directions

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.

Info | Courner Design

prep: 20 mins cook: 15 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Crawfish Etouffee

Soups, Stews and Chili Recipes, Stews, Etouffee Recipes,