I just finished loading the dishwasher after having some of our family over for a wonderful dinner. What was on the menu you ask…crawfish etouffee! Crawfish Etouffee
1 stick of butter
1 medium red bell pepper (chopped)
½ medium onion
2 stalks celery (chopped)
1 clove garlic minced
½ cup portabella mushrooms (chopped)
Salt & pepper to taste
1 tablespoon Chesapeake Bay Style Seafood Seasoning
3 tablespoons flour
2 cups chicken broth (1 regular can)
1-2 pounds crawfish tails
Dash of Worcestershire sauce
8-10 drops of Tabasco Sauce
1 can Golden Mushroom Soup
2 tablespoons sugar
Melt butter and sauté onion, bell pepper, celery, garlic, and mushrooms until tender. Add seasoning and flour. Add chicken broth and let thicken. Add crawfish and mushroom soup. Simmer 10-15 minutes. Serve over rice. Serves 4-6 people.
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