Cajun Seafood recipe of the day

We have for you today, a delicious crawfish etouffee recipe.

Crawfish Etouffee’ Soileau

Ingredients

1 lb. crawfish tails – with fat if available 

2 big onions (always 2 per each lb of crawfish) 

1/2 bell pepper

1 can rotel tomatoes (regular, not spicy)

1 small can tomato sauce 

1 tsp. garlic

1 can golden cream of mushroom soup

Directions

1. Sauté onions and a little bell pepper in a smidgen of olive oil. Do not brown. 



2. Add rotel, tomato sauce, and 1 can water, bring to a boil.



3. Add crawfish and bring to a simmer. After crawfish is cooked, add golden cream of mushroom (may also thicken with whipping cream). Cover and cook on low for 1 hour.



4. Salt, pepper and add garlic to taste. Cover and cook on low for 30 minutes.



5. Serve on bed of rice.



Yield: 4-6 servings. Happy eating.