Easy Crawfish Etouffee – Cookin’ With Marilyn

Easy Crawfish Etouffee

1 lb peeled Louisiana crawfish

1 stick unsalted butter

1 can cream of mushroom soup (I do not use golden mushroom)

1 onion

1 bell pepper

handful of green onions

parsley

salt-pepper

Chop all vegetables into small pieces and set aside. Melt butter over medium fire and add vegetables. Saute until soft, then add soup. Mix well and cook over low heat for about 15 minutes. Stir often to prevent burning. Add crawfish and cook for 10 minutes. Season to taste with salt and pepper. Serve over hot rice. I always have crescent rolls when fixing this dish. This should feed 4 people and easily can be doubled to feed more.

Cook Dat,

Marilyn