| Makes: | 4 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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A fast, easy and great tasting etouffee (sometimes spelled "etoufee"). Easy on the hips too! Perfect for Shrimp too! |
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| Ingredients |
| 1 pound crawfish tails or shrimp |
1 onion chopped |
| 1 bell pepper chopped |
2 stalks celery (chopped fine) |
| 2 tbsp butter or canola oil |
1 can cream of mushroom soup (reduced calorie) |
| 1 can cream of celery soup (reduced calorie) |
1 can Rotel tomatoes original or spicy |
| 2 cans water |
1/2 cup parsley |
| 1/2 cup green onions (onion tops) |
4 tbsp catsup (large dollop) |
| 1 pod of garlic optional |
black pepper - to taste |
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| Directions |
In medium saucepan over medium heat, saute in the butter the onion, bell pepper, celery and garlic (optional) until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.
Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it.
Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add a large dollop of catsup mainly for coloring but does give a nice taste to your dish. Serve over rice.
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