Crawfish Etouffee

Directions

Ingredients :

1 tablespoon butter

¾ cup sweet onion

diced

2 cloves garlic

chopped

½ cup green bell pepper

diced

¼ cup celery

diced

1 (10.5 ounce) can condensed cream of mushroom soup

½ cup condensed cream of celery soup

1 cup water

1 teaspoon paprika

½ teaspoon ground mustard seed

½ teaspoon Worcestershire sauce

½ teaspoon cayenne pepper

or to taste

salt to taste

½ pound crawfish

peeled

3 tablespoons green onions

sliced

2 tablespoons fresh parsley

chopped

3 cups cooked rice

Methods :

Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.