 |
Prep Time: 20 Minutes Cook Time: 21 Minutes |
Ready In: 41 Minutes Servings: 1 |
|
You can purchase frozen, cooked, peeled crawfish tails in the freezer section of your grocery store. Duane prefers Louisiana crawfish tails rather than Chinese ones. To mail order, visit . Ingredients:
1 cup uncooked long-grain rice |
1/4 cup butter or margarine |
1 large onion, chopped |
1 green bell pepper, chopped |
4 celery ribs, chopped (about 1 cup) |
4 garlic cloves, minced |
1 (10 3/4-ounce) can cream of mushroom soup |
1 (14.5-ounce) can chicken broth |
1 tablespoon salt-free cajun seasoning |
1/8 to 1/4 teaspoon ground red pepper |
1 pound frozen cooked peeled crawfish tails, thawed and drained |
1/4 cup chopped green onions |
3 tablespoons chopped fresh parsley |
Directions:
1. Prepare rice according to package directions.
2. Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.
3. Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.
4. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.
5. Note: To freeze, divide étouffée evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings.
|
|