Crawfish Étouffée

From Recidemia English
Jump to: navigation, search

Description[edit]

Makes 6 servings

Ingredients[edit]

Procedures[edit]

  1. Cook onion, green pepper, celery and garlic in butter in large skillet over medium-high heat until tender crisp, about 3 to 4 minutes.
  2. Stir in crawfish tails, soup, broth,hot pepper sauce, salt, black pepper and red pepper; simmer uncovered 10 to 15 minutes.
  3. Serve over hot rice.