Crawfish Étouffée
Ingredients
- (2) 1 lb packs of crawfish tails
- (1) stick of margarine
- (1) onion- minced
- (1) bell pepper- minced
- (1) tablespoon of minced garlic
- (1) can of rotel
- (1) can cream of shrimp
- (1) can cream of mushroom
- (1) can cream of mushroom w/ roasted garlic
- 1/3 cup of chopped green onions
- 1/4 cup minced fresh parsley
- (1) can of tomato juice
- (1) cup of water (use as needed)
- 1/4 teaspoon cayenne
- (1) tablespoon Cajun seasoning
- 1/2 teaspoon of salt and pepper
- (6) cups of rice
Directions
In a medium sized pot, melt margarine on medium heat. Once brought to a simmer, add onion, bell pepper, and garlic, and saute for 10-15 minutes. When these ingredients have softened, add hotel and allow it to cook down for another 10 minutes while seasoning to taste. Cream of shrimp is added first, followed by water which should be integrated accordingly. Let this cook for 5 minutes, still on medium heat, then apply the cream of mushroom and cream of shrimp. Once all ingredients have been incorporated, add parsley and let this cook for at least 10 minutes while preparing the crawfish. Tails and pinchers (thawed) are then added to the pot and then let this cook for 20-30 minutes (salt and pepper to taste). Green onions are then added at the end as garnish.
Put crawfish étouffée over rice and enjoy!