Crawfish Etouffee is a classic New Orleans dish, often served during the world-famous Mardis Gras festival. The key ingredient is the little fresh water “mud lobsters”, crawfish (also called crayfish) that have a distinctive texture and flavor.

Crawfish Etouffee Recipe-

Ingredients:

(serves 6)

• 1/2 lb. fresh (or fresh-frozen) crawfish, shelled
• 3/4 cup rough chopped sweet onion
• 4 large cloves garlic, peeled and rough chopped
• 1/2 cup diced green bell pepper
• 1/4 cup diced celery
• 1) 10.5 oz can condensed cream of mushroom soup
• 1/2 cup condensed cream of celery soup
• 1 cup water
• 1 tsp. smoked paprika
• 1/2 tsp. ground mustard seed
• 1/2 tsp. Worcestershire sauce
• 1 tsp. cayenne pepper, or to taste
• salt, to taste
• 1 tbsp. butter
• 3 tbsp. green onions, trimmed and chopped
• 2 tbsp. chopped fresh cilantro
• 3 cups freshly cooked rice

Directions:

1. In a large skillet over medium high flame, heat the butter.
2. Add and stir in the garlic, onion, celery and green pepper and cook about 5 minutes, until softened and the onion and garlic are translucent and fragrant.
3. Next add and stir in the two soups and enough water to loosen the mixture into a thick soupy consistency.
4. Season with Worcestershire sauce, cayenne pepper, paprika, mustard seed, and salt to taste.
5. Now add and stir in the crawfish.
6. Adjust the heat so the mixture is cooking at just a lively simmer, then stir in the cilantro and green onion.
7. Simmer-cook until crawfish are done – they will turn a pinkish color – and the liquid has reduced to a thick sauce consistency.
8. Serve your Crawfish Etouffee over cooked rice.

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