crawfish etouffee (pronounced a-too-fay)
(1 RATING)
OLD Cajun dish!! Updated for lower fat content. Also very good made with shrimp!
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prep time
45 Min
cook time
1 Hr
method
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yield
6 serving(s)
Ingredients
- 1 pound crawfish tails
- 1 large yellow or white onion, chopped
- 1 large bell pepper, chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil, extra virgin
- 1 can rotel tomatoes, or chopped tomatoes with chilis
- 1 can cream of mushroom soup, fat-free
- - salt, to taste
- - cayenne pepper, to taste
- 1/2 cup chopped green onions or scallions
- - cooked white rice
How To Make crawfish etouffee (pronounced a-too-fay)
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Step 1Saute the chopped onions and bell pepper in olive oil until slightly tender in a large pot. Do not use cast iron!
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Step 2Add chopped garlic and crawfish tails. Saute all for a few minutes, stirring occasionally.
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Step 3Add Rotel tomatoes and cream of mushroom soup. Stir until soup is well incorporated and not lumpy.
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Step 4Taste for seasoning and add salt and cayenne if necessary.
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Step 5Turn heat source to low and cover. Cook, stirring occasionally for 45 minutes to 1 hour.
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Step 6Right before serving, stir in chopped green onion tops.
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Step 7Serve over fluffy white rice. Also very good over some crusty French bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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