Heather's Crawfish Etouffee

Crawfish étouffée is a bold-flavored specialty of Louisiana. It is a simple dish made with long-grain rice, onion, bell pepper, garlic, and crawfish tails.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 703 Calories

Ingredients

• 4 cups water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups long grain white rice
• salt and black pepper to taste
• 1 medium green bell pepper, chopped
• cayenne pepper to taste
• 1 pound peeled crawfish tails
• 0.5 cup margarine
• 0.5 cup water, or as needed

Recipe Instructions

Step 1

Combine 4 cups water and rice in a saucepan; bring to a boil. Cover; reduce heat to low. Simmer until rice is tender and water has been absorbed, 15 to 20 minutes.

Step 2

While rice is cooking, melt margarine in a large skillet over medium heat. Add onion and bell pepper; cook and stir until tender, 10 to 15 minutes. Stir in garlic; cook 1 minute.

Step 3

Add cream of mushroom soup and 1/2 cup water to skillet; stir to combine. Season with salt, black pepper, and cayenne pepper; stir in crawfish tails. Cover and reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Add water to thin sauce as needed. Serve over rice.