re: Crawfish Etouffee Question

If you want a very easy recipe for crawfish etouffee, that you can use your tails in, this is an easy one.. you'll have to add two lbs of crawfish meat because this recipe calls for 3 lbs. and you won't get much done with just 1 lb of crawfish meat..

3 lbs tails
2 sticks unsalted butter
large onion chopped
large bell pepper chopped
6 cloves garlic
1 can Campbell's Golden Mushroom Soup
Onion tops sliced thin and Italian parsley chopped fine
salt and pepper to taste
small can tomato sauce
rice

Melt butter in saucepan (I add little olive oil to prevent butter from burning) and add onions and bell pepper. Simmer on medium-med high heat stirring to prevent burning.

When onions look very nice and melted, add the garlic. Right away, add the can of golden mushroom soup and add 1/2 of the small can of tomato sauce. Bring to simmer on medium heat and cook a few minutes.

After simmering, add the crawfish (also add seasoning) and bring back to simmer on med heat. DO NOT simmer the tails more than 3 minutes.

(Midway through simmering crawfish, add the onion tops and parsley.)

After 3 minutes of simmering crawfish, turn off fire, rest a few minutes and serve over rice.