Crawfish Étouffée
3 comments » 
If you love étouffée, then you will LOVE this recipe. I found it on the back of a package of frozen crawfish tail meat and it lives up to and surpasses any other étouffée that I have ever tried. In fact, we ate it for 3 meals (and I very rarely do leftovers). I found the frozen crawfish tails at Wal-Mart and it was Boudreaux’s Brand. If you can get fresh–it would be even better…
Crawfish Étouffée
Ingredients:
1/4 cup vegetable oil
1 large onion-chopped
1/2 cup fresh parsley-chopped
1/2 cup green onions-chopped
1 teaspoon cayenne pepper
1 cup cream of mushroom soup
1-8 ounce can tomato sauce
1 1/2 cups water
Salt and pepper to taste
12 ounces crawfish tailsDirections:
Heat oil over medium in a heavy saucepan. Add the onion, parsley and green onion and sauté until tender. Add the cayenne pepper and cook another minute.
--------------------------------------------------------
Add the mushroom soup, tomato sauce and water; stir well. Heat until bubbling, then season with salt and pepper. Reduce heat to simmer for 30 minutes; uncovered.
--------------------------------------------------------
Add the crawfish and cook for another 15 minutes. Serve over rice (I used Zatarain's jambalaya rice and it was delicious)
--------------------------------------------------------
For storage of leftovers, pour the rice into your container and top with the étouffée. This will keep the rice from drying out and it tastes really good all mixed together as leftoversadapted from www.gulfmarineproducts.com
Annie I have never had etouffee or eaten it, and i doubt I could pronounce it right. It does sound good. I have never caught a fish, beside a crayfish! Joni
Oooh, I love a spicy dish when the cold weather hits! This looks delish, Anne!
anniebakes replied: — December 20th, 2012 @ 3:32 pm
I love a dish that heats you up on the inside!!