Quick Crawfish Etouffee

1 tablespoon margarine
1 tablespoons dehydrated onion
1 tablespoon dehydrated bell peppers
1 tablespoon granulated garlic
1 tablespoon Cajun seasoning
1 can cream Of Mushroom soup
1 pound crawfish tails
1/2 cup water

In large skillet melt margarine on medium high heat. Saute onions peppers and seasonings. Add soup and stir until smooth. Add crawfish tails and simmer about 20 minutes on medium high heat. Add water a little at a time until it is the consistency you desire. Serve over rice or noodles.

Serves 4.

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Cajun Country -- New Iberia, Louisiana