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

1. Cook onion, green pepper, celery and garlic in butter in large skillet over medium-high heat until tender crisp, about 3 to 4 minutes.
2. Stir in crawfish tails, soup, broth,hot pepper sauce, salt, black pepper and red pepper; simmer uncovered 10 to 15 minutes.
3. Serve over hot rice.