Go-To Crawfish Etouffee

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 236 Calories

Ingredients

• ½ cup butter
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 1 onion, diced
• 1 bunch green onions, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed golden mushroom soup
• ¾ cup chopped fresh parsley
• 1 teaspoon Cajun seasoning, or to taste
• 2 pounds crawfish tail meat

Recipe Instructions

Step 1

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.

Step 2

Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.