Crawfish Etouffee 14

2 large onions
1 bell pepper
2 jalapeno peppers
1 cup green onions
2 tablespoons garlic
1 cup unsalted butter
3 tablespoons blended seasoning
1 can Golden Cream of Mushroom Soup
1 can water
1/2 cup parsley
3 pounds Louisiana crawfish

Saute onions, bell peppers, jalapenos, green onions and garlic in butter and seasoning. Add soup, water and parsley. Add 1/2 cup crawfish. Cook on low heat 30 minutes, stirring often. Adjust seasoning. Increase heat, add remaining crawfish. Cook on high heat for 10 minutes, stirring often. Cover and let set for 15 minutes, Serve over cooked rice.

Serves 8

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Cajun Country -- New Iberia, Louisiana