Ed's Crawfish Etouffee

I originally had this dish at a Detroit area cajun restaurant called Fish Bones. Some people prefer it to be a little spicier, if so, add some cayenne pepper.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup butter
• 1  onion, chopped
• 1  green pepper, chopped
• 1⁄2 cup green onion, chopped
• 1 (10 ounce) can  cream of mushroom soup
• 10  ounces tomato sauce
• 10  ounces water
• 3  cloves garlic
• 2  teaspoons Worcestershire sauce
• 1  teaspoon lemon juice
• 2  tablespoons dried parsley
•  salt, to taste
• 1 -2  lb crawfish tail meat
•  cayenne pepper, to taste (optional)

Directions

1. Melt 1/2 cup of butter in large stock pot.
2. Once melted, add garlic, onion, and green pepper.
3. Saute veggies over medium heat until they are limp and almost translucent.
4. Turn to low heat add can of cream of mushroom soup and tomato sauce.
5. At most add 10 oz.
6. of water, adding less water will lead to a thicker sauce.
7. Once veggies and sauce are well-blended, add lemon juice, salt, parsley, worcestershire sauce, and cayenne pepper if desired.
8. Continue to cook, stirring occasionally for 30 minutes.
9. Add crawfish tail meat cook another fifteen minutes stirring occasionally.
10. Finally, add green onions and cook for a final 15 minutes.
11. Serve over rice, goes well with corn bread as a side.