Crawfish Etouffee recipe
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Ingredients
- 1 tablespoon butter ¾ cup sweet onion, diced 2 cloves garlic, chopped ½ cup green bell pepper, diced ¼ cup celery, diced 1 (10.5 ounce) can condensed cream of mushroom soup ½ cup condensed cream of celery soup 1 cup water 1 teaspoon paprika ½ teaspoon ground mustard seed ½ teaspoon Worcestershire sauce ½ teaspoon cayenne pepper, or to taste salt to taste ½ pound crawfish, peeled 3 tablespoons green onions, sliced 2 tablespoons fresh parsley, chopped 3 cups cooked rice
Nutrition Info
- 238.8 caloriescarbohydrate: 35.2 gcholesterol: 47.9 mgfat: 6.6 gfiber: 1.4 gprotein: 9.2 gsaturatedFat: 2.3 gservingSize: -sodium: 532.6 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Crawfish Etouffee
Directions
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Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery, cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley, cook until crawfish are done. Serve over cooked rice.