crawfish etouffee (pronounced a-too-fay)
(1 rating)
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OLD Cajun dish!! Updated for lower fat content. Also very good made with shrimp!
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(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
1 Hr
Ingredients For crawfish etouffee (pronounced a-too-fay)
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1 lbcrawfish tails
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1 lgyellow or white onion, chopped
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1 lgbell pepper, chopped
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2 clovegarlic, chopped
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2 Tbspolive oil, extra virgin
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1 canrotel tomatoes, or chopped tomatoes with chilis
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1 cancream of mushroom soup, fat-free
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salt, to taste
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cayenne pepper, to taste
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1/2 cchopped green onions or scallions
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cooked white rice
How To Make crawfish etouffee (pronounced a-too-fay)
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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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2Add chopped garlic and crawfish tails. Saute all for a few minutes, stirring occasionally.
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3Add Rotel tomatoes and cream of mushroom soup. Stir until soup is well incorporated and not lumpy.
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4Taste for seasoning and add salt and cayenne if necessary.
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5Turn heat source to low and cover. Cook, stirring occasionally for 45 minutes to 1 hour.
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6Right before serving, stir in chopped green onion tops.
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7Serve over fluffy white rice. Also very good over some crusty French bread!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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