Heather's Crawfish Étouffée Supper

Name: Heather's Crawfish Étouffée Supper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 1 dash Cayenne Pepper; 1 lb Crawfish; 1 whole Cream of Mushroom Soup; 1 whole Green Bell Pepper; 2 cups Long-Grain Rice; 0.5 cup Margarine; 2 cloves Minced Garlic; 1 dash Salt & Pepper; 4 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Halal 🕌Comfort-Food Pescatarian 🐟

Heather's Crawfish Étouffée layers tender crawfish tails in a rich, creamy sauce perfumed with onion, bell pepper, and garlic, then serves it over fluffy long-grain rice. The gentle heat of cayenne balances the savory depth of mushroom and aromatics, creating a comforting Louisiana classic. It’s perfect for a cozy weeknight dinner or a relaxed weekend gathering.

Prep15 mins
Cook35 mins
Serves4
DifficultyEasy

1

Combine 4 cups water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes.
2

Meanwhile, melt margarine in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring, until tender, 10 to 15 minutes. Stir in the garlic and cook for 1 minute.
3

Add the cream of mushroom soup and 1/2 cup water to the skillet and stir to combine. Season with salt, black pepper, and cayenne pepper, then stir in the crawfish tails. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally. Add water to thin the sauce as needed. Serve over rice.