Quick Crawfish Etouffee
Ready In: 41 mins
Serves: 6
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
- Cook the rice according to the package directions.
- Melt the butter in a Dutch oven over medium heat.
- Add the onion, bell pepper, celery and garlic.
- Cook, stirring constantly, for 8 minutes.
- Combine the soup and chicken broth; add to the vegetable mixture.
- Add in the Cajun seasoning and red pepper.
- Cook for 10 minutes on medium low heat; stir occasionally.
- Add in the crawfish tails, green onion and parsley.
- Cook just until heated through, about 3 minutes, and serve over the cooked rice.
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