Description
This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux — and the end result is nothing short of wonderful. Serve over rice or linguine.
Ingredients
- ½ cup butter
- 1 onion, diced
- 1 green bell pepper, chopped
- 1 bunch green onions, chopped
- 2 stalks celery, chopped
- 1 (10.75 ounce) can condensed golden mushroom soup
- ¾ cup chopped fresh parsley
- 1 teaspoon Cajun seasoning, or to taste
- salt and ground black pepper to taste
- 2 pounds crawfish tail meat
Instructions
- Melt the butter in a large
- heavy skillet over medium heat
- and stir in the onion
- green bell pepper
- green onions
- and celery; cook the vegetables
- stirring frequently
- until the onion is translucent and the vegetables have begun to soften
- about 10 minutes. Stir in the golden mushroom soup
- parsley
- Cajun seasoning
- salt
- and black pepper
- and bring the sauce to a boil.
- Gently mix in the crawfish tail meat
- and simmer until the crawfish tails are opaque
- 10 to 15 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8