Crawfish Etouffee 17

1 large Chopped Onion
1 Chopped Bell Pepper
1 Can Cream of Mushroom Soup
1/2 Can Water
2 lb Peeled Crawfish
To Taste Salt & Pepper
To Color Paprika
1/2 lb Butter

*** Cook onion and bell pepper in butter until clear. Do not cover. Add mushroom soup and water. Cook to dissolve soup. Add enough paprika to make reddish color. Cook for 5-10 minutes. Add crawfish tails. Season to taste. Cook 15-20 minutes. Add onion tops and parsley. Cook 5 minutes.

Note: You can use cream of celery soup with cream of mushroom soup if you cook 4 lb of crawfish.

Yield: 2 lb of crawfish for 4 men or 3 couples.

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Cajun Country -- New Iberia, Louisiana