Description
I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!
Ingredients
- 2 cups long grain white rice
- 4 cups water
- ½ cup margarine
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup water, or as needed
- salt and black pepper to taste
- cayenne pepper to taste
- 1 pound peeled crawfish tails
Instructions
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4