Yesterday I shared the anniversary gifts I have given Jack. Today I wanted to share the romantic dinner recipe that we made, Crawfish Etouffee’. It was a lot of work peeling the shells off of a pound of crawfish for this recipe so next time I think I am going to stick with chicken and shrimp. None the less it was delicious and I have had nothing like it before.
Prep 10 minutes
Cook for 45 minutes
Serves 6
Ingredients
½ cup butter
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
4 mushrooms, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails
Directions
1. In a saucepan, melt butter. Add celery, bell pepper, mushrooms, and onion; sauté until vegetables are tenders, about 10 minutes.
2. Stir in mushroom soup and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes.
3. Add the crawfish; cook for another five minutes. Serve over white rice.
Prep 10 minutes
Cook for 45 minutes
Serves 6
Ingredients
½ cup butter
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
4 mushrooms, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails
Directions
1. In a saucepan, melt butter. Add celery, bell pepper, mushrooms, and onion; sauté until vegetables are tenders, about 10 minutes.
2. Stir in mushroom soup and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes.
3. Add the crawfish; cook for another five minutes. Serve over white rice.
