All Recipes Soups, Stews and Chili Recipes Stews Etouffee Recipes

Ingredients

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

Nutrition Info

238.8 calories carbohydrate: 35.2 g cholesterol: 47.9 mg fat: 6.6 g fiber: 1.4 g protein: 9.2 g saturatedFat: 2.3 g servingSize: - sodium: 532.6 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

6 servings

This spicy dish was designed after one of my favorite meals from New Orleans.