Heather's Crawfish Etouffee
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Long Grain White Rice1 cup
Water (or as needed)1 cup
Margarine1 large
Onion (chopped)1 medium
Green Bell Pepper (chopped)2 cloves
Garlic (minced)1
Salt450 g
Crawfish (peeled tails)Directions:
1
Combine the rice and water in a saucepan, and bring to a boil
2
Cover, and reduce heat to low
3
Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed
4
While the rice is cooking, melt the margarine in a large skillet over medium heat
5
Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes
6
Stir in the garlic, and cook for a minute
7
Mix in the cream of mushroom soup and water
8
Season to taste with salt, pepper and cayenne
9
Stir in the crawfish tails
10
Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally
11
Water can be added to thin as needed
12
Serve over rice