Crawfish Étouffée
Description
Makes 6 servings
Ingredients
- 1 medium onion, chopped
- 1 cup chopped green pepper
- ½ cup chopped celery
- 2 cloves garlic, minced
- ¼ cup butter or margarine
- 1 pound (2½ cups) peeled, cooked crawfish tails
- 1 x 10¾-ounce can condensed cream of celery soup
- ½ cup chicken broth
- ½ teaspoon hot pepper sauce
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 3 cups hot cooked rice
Procedures
- Cook onion, green pepper, celery and garlic in butter in large skillet over medium-high heat until tender crisp, about 3 to 4 minutes.
- Stir in crawfish tails, soup, broth,hot pepper sauce, salt, black pepper and red pepper; simmer uncovered 10 to 15 minutes.
- Serve over hot rice.