QUICK CRAWFISH ETOUFFEE ~Submitted by Treva, Eastern TN Servings: 6 1 cup uncooked long-grain rice 1/4 cup butter or margarine 1 large onion, chopped 1 green bell pepper, chopped 4 celery ribs, chopped (about 1 cup) 4 garlic cloves, minced 1 can cream of mushroom soup (10 3/4-ounce) 1 can chicken broth (14.5-ounce) 1 tablespoon salt-free Cajun seasoning 1/8 teaspoon ground red pepper (1/8 to 1/4) 1 pound frozen cooked peeled crawfish tails, thawed and drained 1/4 cup chopped green onions 3 tablespoons chopped fresh parsley 1. Prepare rice according to package directions. Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes. 2. Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper. 3. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice. 4. Note: To freeze, divide étouffée evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings. Notes: You can purchase frozen, cooked, peeled crawfish tails in the freezer section of your grocery store. Source: Southern Living - March 2005
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