Carl’s Crawfish Étouffée
2014-02-24- Servings : 6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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Crawfish Étouffée is one of our favorite Cajun classics, but many newcomers find the dish tricky. This recipe is sure to deliver delicious results in a short amount of time.
Ingredients
- 1 lbs crawfish or shrimp tails, shelled and cleaned
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can cream of mushroom soup
- 1 can Rotel tomatoes
- 1 stick butter
- 1 tbsp tomato paste
- Tony Cachere's to taste
- white rice, cooked
Directions
Step 1
Melt the stick of butter in a pot and add the onion and bell pepper. Saute until tender.
Step 2
Add the can of cream of mushroom soup, Rotel tomatoes and tomato paste. Stir well.
Step 3
Season the mixture with the Tony Cachere's seasoning (or salt and pepper) depending on your preference. You can also add more tomato paste if desired. The mixtures should have a healthy pinkish-red color to it.
Step 4
Add the crawfish or shrimp tails to the pot and cook for 10 to 15 minutes, until the seafood is cooked, but not rubbery.
Step 5
Serve over rice.
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