Crawfish Etouffee
Posted by Trish | Under Lunch, Soups Saturday Mar 29, 2008
Submitted by Cokechic
| 1 small white onion, finely chopped | 1 stick butter | |
| 1 lbs. crawfish tails (frozen with juice) | 1 can Campbell’s Cream of Shrimp Soup | |
| 2 c. cooked rice | (Cream of Mushroom can be substituted) | |
| Cajun seasoning to taste |
Sauté onions & butter until onions are wilted & glazed. Add crawfish tails, soup, & seasoning. Let mixture simmer for 15-20 minutes, stirring frequently to avoid sticking. Serve over rice.
Chef’s Note: This is the quick & easy version of making this. There are longer, harder ways to cook it – but this tastes just as good & is much easier.
