Ingredients for Crawfish Etouffe
- 1/2 cup (1 stick) unsalted butter
- Onion
- 1 green bell pepper, chopped
- Cream Of Mushroom Soup
- 1 cup water
- Green Onion
- Crawfish Tails
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How to Make Crawfish Etouffe
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and bell pepper; sauté until softened and translucent (about 5-7 minutes).
- Stir in chicken broth, water, Cajun seasoning, salt, pepper, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Gently stir in the cooked crawfish tails. Continue to simmer uncovered for another 20 minutes, allowing the sauce to thicken slightly.
- Stir in the thinly sliced green onions during the last 15 minutes of cooking.
- Taste and adjust seasoning as needed.
- Serve the Crawfish Etouffee hot over a bed of cooked rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
8g
Fat
53g
Carbs
2g