Crawfish Étouffée

A traditional Nawlins recipe, Crawfish Etoufée uses the trinity of vegetables (onion, celery, bell pepper) along with crawfish tails and a dash of heat to transport you to the heart of Cajun comfort food.

Essentials 

1 - 2 Lbs. Crawfish Tails, peeled and cleaned

1 Yellow Onion, diced

3 Ribs Celery, diced

2 Green Bell Peppers, seeded and diced

1 Stick Salted Butter

2 Cans Organic Diced Tomatoes with Green Chilies

3 - 4 Boxes/Cans Organic Cream of Mushroom Soup

2-4 Drops Tabasco Sauce

Cajun or Creole Seasoning to Taste

White Rice or Couscous

Directions

1. In an enameled braiser or dutch oven over medium heat, melt butter and sauté onion, celery and bell pepper until tender..

2. Add soup and reduce heat to medium-low, stirring occasionally, for 20 minutes.

3. Add crawfish tails and cook for 30 - 40 more minutes.

4. Open, but do not drain, diced tomatoes and add to crawfish mixture.

5. Season generously and sprinkle Tabasco sauce into mixture.

6. Prepare white rice or couscous as directed.

7. Spoon étouffée over rice/couscous or add a small mound of rice/couscous to the center of already plated étouffée.

Toasted baguettes or crispy garlic bread also serve as a perfect addition for lopping up the creamy, spicy sauce of this étouffée.

xo, Melissa