Heather's Crawfish Étouffée
Description
Crawfish étouffée is a bold-flavored specialty of Louisiana. It is a simple recipe made with long-grain rice, onion, bell pepper, garlic, and crawfish tails.
Ingredients
•
4 cups water
•
2 cups long grain white rice
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1/2 cup margarine
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1 large onion, chopped
•
1 medium green bell pepper, chopped
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2 cloves garlic, minced
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1/2 cup water, or as needed
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salt and black pepper to taste
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cayenne pepper to taste
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1 pound peeled crawfish tails
Directions
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.
2
Meanwhile, 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.
3
Add cream of mushroom soup and ½ 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.