Crawfish Etouffee

In this version of a New Orleans favorite, crawfish simmer with cream of mushroom and cream of celery soups, paprika, mustard seed, Worcestershire sauce, cayenne, and sauteed vegetables.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 239 Calories

Ingredients

• 1 cup water
• 1 tablespoon butter
• salt to taste
• 1 teaspoon paprika
• ½ teaspoon Worcestershire sauce
• 2 cloves garlic, chopped
• 1 (10.5 ounce) can condensed cream of mushroom soup
• ¼ cup celery, diced
• ½ teaspoon cayenne pepper, or to taste
• 3 cups cooked rice
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon ground mustard seed
• ¾ cup sweet onion, diced
• ½ cup green bell pepper, diced
• ½ cup condensed cream of celery soup
• ½ pound crawfish, peeled
• 3 tablespoons green onions, sliced

Recipe Instructions

Step 1

Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.