Carl’s Crawfish Étouffée2014-02-24
- 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.
- 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
Melt the stick of butter in a pot and add the onion and bell pepper. Saute until tender.
Add the can of cream of mushroom soup, Rotel tomatoes and tomato paste. Stir well.
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.
Add the crawfish or shrimp tails to the pot and cook for 10 to 15 minutes, until the seafood is cooked, but not rubbery.
Serve over rice.