CRAWFISH ETOUFFEE(smothered shrimp or crawfish with chopped vegetables)
1/2 Stick Butter
1/2 Cup celery, chopped
1 large (white or yellow)onion, chopped
1/2 bell pepper, chopped
1/2 Cup Seafood stock or water
1 can Rotel tomatoes(diced tomatoes & green chilis)
1 Can Cream of Mushroom soup
1 lb. peeled Crawfish Tails
Salt & red(cayenne) pepper to taste
1. Melt butter in large pot over low heat. Once melted add celery, onions & bell pepper to butter and saute' for 15 minutes.
2. Add water, cream of mushroom soup and Rotel tomatoes and stir well.
3. Add crawfish and seasonings. Cover and cook for 20 minutes on low heat stirring occasionally.
Serve over rice.
NOTE: I omit the water in this recipe and stuff pistollette rolls with this recipe and freeze for a quick and easy lunch. To stuff pistollete rolls just cut off one of the end caps and put aside in bowl. Remove as much of the inside bread by scooping it out with a spoon. You may add the scooped inside bread to the etouffee if you wish. Using a spoon or pastry bag stuff the etouffee into the bread cavity. Moisten the end caps that you set aside with just enough water to make a thick bread dough and simply seal the opening on each pistollette with the moistened bread dough. At this point you can either bake at 350 until golden brown or freeze.
*** I like to dip the pistollette in melted garlic butter completely covering roll before baking. Not exactly a diet food but absolutely delicious none the less.
1/2 Stick Butter
1/2 Cup celery, chopped
1 large (white or yellow)onion, chopped
1/2 bell pepper, chopped
1/2 Cup Seafood stock or water
1 can Rotel tomatoes(diced tomatoes & green chilis)
1 Can Cream of Mushroom soup
1 lb. peeled Crawfish Tails
Salt & red(cayenne) pepper to taste
1. Melt butter in large pot over low heat. Once melted add celery, onions & bell pepper to butter and saute' for 15 minutes.
2. Add water, cream of mushroom soup and Rotel tomatoes and stir well.
3. Add crawfish and seasonings. Cover and cook for 20 minutes on low heat stirring occasionally.
Serve over rice.
NOTE: I omit the water in this recipe and stuff pistollette rolls with this recipe and freeze for a quick and easy lunch. To stuff pistollete rolls just cut off one of the end caps and put aside in bowl. Remove as much of the inside bread by scooping it out with a spoon. You may add the scooped inside bread to the etouffee if you wish. Using a spoon or pastry bag stuff the etouffee into the bread cavity. Moisten the end caps that you set aside with just enough water to make a thick bread dough and simply seal the opening on each pistollette with the moistened bread dough. At this point you can either bake at 350 until golden brown or freeze.
*** I like to dip the pistollette in melted garlic butter completely covering roll before baking. Not exactly a diet food but absolutely delicious none the less.
