Recipe For Crawfish Etouffee With Cream Of Mushroom Soup
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A comforting crawfish etouffee with cream of mushroom soup, blending Cajun flavors and creamy texture for an easy weeknight dinner.
- Prep time
- 15 mins
- Cook time
- 35 mins
- Total time
- 50 mins
- Yield
- 4 servings
Ingredients
4 cups water 2 cups long-grain white rice ½ cup margarine 1 large onion, chopped 1 medium green bell pepper, chopped 2 cloves garlic, minced 1 (10.5 ounce) can condensed cream of mushroom soup ½ cup water, or as needed Salt and ground black pepper to taste Cayenne pepper to taste 1 pound peeled crawfish tailsInstructions
- Step 1: Combine 4 cups water and rice in a saucepan; bring to a boil. Cover; reduce heat to low. Simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
- Step 2: Meanwhile, melt margarine in a large skillet over medium heat. Add onion and bell pepper; cook and stir until tender, 10 to 15 minutes.
- Step 3: Stir in garlic; cook 1 minute.
- Step 4: Add cream of mushroom soup and ½ cup water to skillet; stir to combine. Season with salt, black pepper, and cayenne pepper.
- Step 5: Stir in crawfish tails. Cover and reduce heat to low; simmer 15 to 20 minutes, stirring occasionally. Add water to thin sauce as needed.
- Step 6: Serve hot over rice.
Notes
For a richer version, add a splash of heavy cream. Use fresh crawfish tails for best flavor.Nutrition
- Calories
- 703
- Fat
- 29g
- Saturated fat
- 5g
- Sugar
- 4g
- Sodium
- 856mg
- Protein
- 24g
- Carbohydrates
- 85g
- Fiber
- 2g