Red Crawfish Etouffee
- 1/2 cup cooking oil
- 1 large onion, chopped
- 1/2 cup green onions, chopped
- 1/2 cup parsley, chopped
- 1 10.5 oz can tomato sauce
- 1 tsp. cayenne pepper
- 1/2 10.75oz. can cream of mushroom soup
- 1.5 cups of water
- 1 tbsp. dark roux
- Salt and pepper to taste
- 12 oz. crawfish tail meat thawed
Saute onion, parsley, and green onions in oil until tender. Add cayenne pepper and saute 1 minute. Add mushroom soup, tomato sauce, and water; stir well. Heat mixture and when it begins to simmer add roux, salt, and black pepper. Cook uncovered, over low heat for 30 minutes. Add crawfish. Cover and cook for another 15 minutes. Serve over rice.
Serves: 4
- 12 oz. crawfish tail meat thawed
- 1 1/2 cups instant rice, uncooked
- 1 large onion
- 1/2 green pepper, chopped
- 1 10.5 oz can tomato soup
- 2 tsp. cooking oil
- 2 tsp. Worcestershire sauce
- 1 tsp. Hot sauce
- 1 8oz can tomatoes
- Salt and pepper to taste
Combine all ingredients and place in a casserole dish. Cover and bake at 325F for 35 minutes
Serves: 4
- 1 stick butter
- 2 tbsp. flour
- 1 large onion
- 1/4 cup chopped green onion
- 1/4 cup grated provolone cheese
- 1 quart milk
- 2 11oz cans whole-kernel corn
- 2 16oz can cream-style corn
- 1 10oz can cream of mushroom soup
- 12oz crawfish tails
- 1/2 tsp. Worcestershire sauce
- 4 bay leaves
- Salt and pepper to taste
In a large pot, melt butter over low heat. Blend flour into melted butter. Add onion and sauté until wilted. Add remaining ingredients and cook on medium heat for 40 minutes. Stir frequently to prevent scorching.
Serves: 8