Easy Crawfish Etouffee Recipe

A favorite Louisiana pastime is a crawfish boil. The crawfish are boiled up in spicy crawfish boil seasonings along with corn-on-the-cob and whole small red potatoes. The vegetables are delicious with the spicy seasonings! If you find yourself with left-over crawfish, not to worry. Cook up a tasty batch of crawfish etouffee! It is an easy recipe and oh so good! If you don't have the crawfish, you can buy cooked crawfish already peeled. (By the way, if you are looking for a great place to find good crawfish in Louisiana, check out Steamboat Bill's in Lake Charles!) It can also be made with chicken. This recipe serves eight.

Ingredients

2 lbs. Boiled and peeled crawfish

1 12 oz. Bag Pictsweet Seasoning Blend (sweet onions, celery, green and red peppers, parsley)

1 stick margarine or butter

1 small package cajun etouffee mix

(If you can't find this you can substitute a homemade mix of 3 tablespoons plain flour, pinch of cayenne pepper, salt, black pepper, garlic power, parsley flakes mixed together)

1 small can cream of celery soup

3 cups water

The cooking is really simple. Melt the stick of butter or margarine in a large skillet. Add your seasoning blend (sweet onions, celery, green and red peppers, parsley) and saute over low heat until tender. At this point, if you like it extra-spicy with a little kick, you can add some additional cajun seasoning or other spices to the vegetable mixture. Add your cajun etouffee mix to the vegetable mixture and stir until smooth. Add the boiled and peeled crawfish. Mix well. Next, stir in the cream of celery soup and water. Bring to a low-boil. Cover, reduce heat, and simmer for twenty minutes, stirring often. Serve over fluffy white rice. Suggested sides are garlic french bread and garden salad. Enjoy!