 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This spicy dish was designed after one of my favorite meals from New Orleans. Ingredients:
1 tablespoon butter |
3/4 cup sweet onion, diced |
2 cloves garlic, chopped |
1/2 cup green bell pepper, diced |
1/4 cup celery, diced |
1 (10.5 ounce) can condensed cream of mushroom soup |
1/2 cup condensed cream of celery soup |
1 cup water |
1 teaspoon paprika |
1/2 teaspoon ground mustard seed |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon cayenne pepper, or to taste |
salt to taste |
1/2 pound crawfish, peeled |
3 tablespoons green onions, sliced |
2 tablespoons fresh parsley, chopped |
3 cups cooked rice |
Directions:
1. 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.
|
|