1 lb. bag of thawed crawfish tails
1 can of cream of mushroom soup
1/4 lb. of butter or margarine
1 small onion, chopped (or 1/2 of one large)
1/2 bell pepper, chopped
1 bunch of green onions, sliced
Salt, cayenne pepper, garlic powder
Hot sauce or Tabasco sauce to taste
This recipe is for those folks whose white roux comes out lumpy, like yours truly:
Melt the butter/margarine over a low fire. Sauté the onions and bell pepper until the onions become translucent. Add the cream of mushroom soup. Heat over medium fire, stirring occasionally until smooth. Add 1/2 cup of water and blend. Add seasonings to taste. Simmer uncovered over medium fire, stirring frequently for 10 minutes. Add the crawfish. Add a little water to the bag, swish around, and pour it into the pot. Stir until blended over medium fire. Reduce heat to low. Cover the pot and simmer, stirring occasionally, for about 15 minutes. Sprinkle green onions and let simmer for another 15 minutes, or until crawfish are cooked. Serve over hot rice, Enjoy!
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