Crawfish Etouffee

Recipe adapted from Emeril Lagasse

Ingredients

• 1 stick butter
• 2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1 pound peeled crawfish tails (frozen if can’t find fresh)
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 can cream of mushroom soup
• 2 tablespoon flour
• 2 cup shrimp or chicken broth (can get bouillon cubes in soup aisle of store)
• Cajun or Creole seasoning to taste (I use Tony Chachere’s or Slap ya’ Mama)
• 2 tablespoons finely chopped parsley
• 3 tablespoons chopped green onions

Directions

In a large sauté pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Add can of soup.  Dissolve the flour in the broth. Add the crawfish mixture. Season with Cajun / Creole seasoning to your preference. Stir until the mixture thickens, about 4 minutes. Remove Bay Leaves.  Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.