Crawfish Etouffee by A Cajun Girl

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Crawfish Etouffee by A Cajun Girl

In Louisiana you will find both Cajun and Creole food. The main difference is that Cajun cooking is the Rural food which was cooked by the Acadians, using local ingredients when cooking their French food. Creole food was cooked in the New Orleans area, drawing from the French, Spanish, and Negro cultures. While celery is heavily used in creole cooking, it is not used as much in Cajun Food. I hope you enjoy this Louisiana Favorite!

Crawfish Etoufee

Ingredients:
1 lb Crawfish Tails
1/2 stick Butter
½ Bell Pepper, diced
1 Onion, chopped
1 clove Garlic
¼ bunch Parsley
¼ cup Green Onion Tops, chopped
16 oz can Sliced Mushrooms
½ can Tomato Sauce
½ can Cream of Mushroom Soup
2 T. Worcestershire Sauce
1 cup Water
Salt, Cayenne Pepper, Black Pepper to taste. (I use Slap Ya Mama Cajun Seasoning)

Directions:
Melt butter in a heavy pot, add onions, garlic, bell pepper, 3/4 onion tops, 3/4 parsley, and mushrooms. Saute’ until tender. Add cream of mushroom soup, tomato sauce, water, Worcestershire sauce, and seasonings to taste. Stir occasionally. Cook for 20 minutes. Add crawfish and cook for 10 more minutes. add remaining green onion tops and parsley. Serve over rice.

Serves 4 adults.