| Quick Cajun Crawfish Etouffee
12 ounces of packaged, peeled crawfish tails (shrimp may be used)
1 can cream of mushroom soup
1 can of Rotel tomatoes
1 or 2 sticks butter
1 chopped onion
1 chopped bell pepper
2 cups of cooked rice
Chopped green peppers |
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Sauté onions, bell pepper in butter, add soup and Rotel tomatoes. Simmer 20 minutes. Add crawfish or shrimp and green pepper. Simmer for an additional 10 minutes and then serve over rice. |
