How to cook a Crawfish Etouffee

This is my recipe to make a delicious Crawfish Etouffee. It is fairly quick and easy.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 stick of margarine (1/2 cup)
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced celery
• 2 tablespoons minced garlic
• 1/8 cup chopped green onions
• 1-16 ounce package of frozen crawfish tails
• 1 can cream of mushroom
• 1 cup long grain rice
• 1/2 tsp. Tony Chachere's or other Creole seasoning

1. Since the rice takes the longest, you will want to begin here. Measure out 1 cup rice. Pour rice into rice cooker or saucepan and rinse rice until water becomes clear, then drain water. If you are using long grain rice, measure out 1.5 cups water and add to rice. Sprinkle with dash of salt and cover. Using a rice cooker, cover with lid and press button to begin. It should finish in about 30 minutes.

2. Heat 3 quart fry pan or sauté pan over medium heat. Melt margarine, then add celery and bell peppers. Once vegetables begin to soften, add onion, garlic, and green onion. While vegetables are cooking, add 1/2 tsp. Tony Chachere's seasoning or any other Creole seasoning. Once vegetables are done, add 1 pound defrosted crawfish tails. Stir in 1 can cream of mushroom soup (If texture is thicker than desired, slowly add water until ok). Let simmer for 10 minutes.

3. Etouffee can be poured over rice or mixed in with rice. You can even put one scoop of rice in the center of the plate and encircle it with Etouffee for a fancy presentation.

Tips & Warnings

• You can substitute chicken broth for water if you find the texture to be thicker than desired. This will add a little extra flavor!
• Contains crawfish. Do not eat if allergic to shellfish and use caution if allergic to iodine.

[jasyjen]

on 2/9/2009 And the name is fun to say! ;-)