Name: Heather's Crawfish Etouffee
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Long grain white rice - 2 cups; Water - 4 cups; Margarine - ½ cup; Onion, chopped - 1 large; Green bell pepper, chopped - 1 medium; Garlic, minced - 2 cloves; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Water, or as needed - ½ cup; Salt and black pepper to taste - ½ cup; Cayenne pepper to taste - ½ cup; Peeled crawfish tails - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Heather's Crawfish Etouffee

1. Long grain white rice - 2 cups

2. Water - 4 cups

3. Margarine - ½ cup

4. Onion, chopped - 1 large

5. Green bell pepper, chopped - 1 medium

6. Garlic, minced - 2 cloves

7. Condensed cream of mushroom soup - 1 (10.75 ounce) can

8. Water, or as needed - ½ cup

9. Salt and black pepper to taste - ½ cup

10. Cayenne pepper to taste - ½ cup

11. Peeled crawfish tails - 1 pound

How to cook deliciously - Heather's Crawfish Etouffee

1. Stage

Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

2. Stage

While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.

3. Stage

Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.