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Crawfish Etouffee
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This quick version of a Cajun classic is a welcome addition to anyone's weeknight repertoire. Condensed soup takes the place of the traditional darkened roux.
Estimated Times
Preparation time: 12 mins
Cooking time: 14 mins
1/4 cup butter
1 cup chopped peeled onion
1 cup chopped seeded green bell pepper
1/2 cup sliced celery
2 cloves garlic, crushed
1 pound crayfish tail meat
1 can (10.75-oz.) condensed cream of celery soup
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
3 cups cooked long-grain rice
Melt butter in a large, deep skillet over medium-high heat. When foam subsides, add onion, green bell pepper, celery and garlic and sauté until tender-crisp, about 4 minutes. Stir in crayfish, soup, chicken broth, parsley, salt, hot pepper sauce and pepper. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Serve warm over rice.
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