EASY CRAWFISH ETOUFFEE
By
sheri wright
@sbelalei
1
ETOUFFEE,MEANS SMOTHERED IN FRENCH COOKING,THIS RECIPE,IVE BEEN MAKING SINCE I WAS IN MY 20S,IM IN MY 50S NOW,EVERYONE LOVES THIS,ITS DEFINATELY A LOUISIANA DISH.
Ingredients
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1 can(s)cream of chicken soup
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1 lbcrawfish,thawed or if you can get cooked crawfish,peel and put into this dish
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1 smallcap of zatarains liquid crab boil
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1 largeonion,chopped
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1 mediumbell pepper,chopped
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1 stickbutter or margarine
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3 ccooked rice
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2 clovegarlic ,minced or chopped
How to Make EASY CRAWFISH ETOUFFEE
- TAKE A SKILLET,AND ADD BUTTER,SAUTE YOUR ONION,GARLIC,AND BELL PEPPERS TILL SOFT,THEN ADD THE SOUP,CRAB BOIL,AND CRAWFISH,STIR,AND HEAT MORE,YOU CAN ADD A LITTLE WATER IF ITS TO THICK,BUT,YOU WANT IT SO IT STICKS TO YOUR RICE.WHEN HEATED THROUGH,COOK FOR AROUND 20 MINUTES MORE,SIMMER IT.THEN SERVE THIS OVER THE RICE.IT IS SPICY,YOU CAN REDUCE YOUR CRAB BOIL TO HALF A CAP.THIS CAN ALSO BE DONE WITH COOKED CHICKEN.SALT AND PEPPER TO TASTE.
