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
Red Crawfish Etouffe
