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Prep Time: 20 Minutes Cook Time: 21 Minutes |
Ready In: 41 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Cook the rice according to the package directions.
2. Melt the butter in a Dutch oven over medium heat.
3. Add the onion, bell pepper, celery and garlic.
4. Cook, stirring constantly, for 8 minutes.
5. Combine the soup and chicken broth; add to the vegetable mixture.
6. Add in the Cajun seasoning and red pepper.
7. Cook for 10 minutes on medium low heat; stir occasionally.
8. Add in the crawfish tails, green onion and parsley.
9. Cook just until heated through, about 3 minutes, and serve over the cooked rice.
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