Crawfish Etouffee Recipe

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• 1 tbsp butter
• salt to taste
• 3 tbsps green onions, sliced
• 1 c water
• 1 tsp paprika
• 1/2 c green bell pepper, sliced
• 3/4 c sweet onion, sliced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 tsp ground mustard seed
• 2 cloves garlic, sliced
• 1/2 tsp Worcestershire sauce
• 2 tbsps fresh parsley, sliced
• 1/2 tsp cayenne pepper, or to taste
• 3 c cooked rice
• 1/2 lb crawfish, peeled
• 1/2 c condensed cream of celery soup
• 1/4 c celery, sliced

• Step #1 Heat butter in a large skillet over med-heat/flame.
• Step #2 Stir in onion, garlic, green pepper, & celery; cook this until soft, about 5 mins.
• Step #3 Stir in cream of mushroom soup, cream of celery soup, & water.
• Step #4 Spice up with paprika, Worcestershire sauce, cayenne pepper, mustard seed, & salt.
• Step #5 Stir in crawfish.
• Step #6 Bring to a simmer, then stir in the green onion & parsley; cook this until crawfish are done.
• Step #7 Serve over cooked rice.
• Step #8 .
• Enjoy the Crawfish Etouffee recipe

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Main Dish / Shellfish

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