Crawfish Etouffee

This spicy dish was designed after one of my favorite meals from New Orleans.

Step: 1

Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

Per Serving: 239 calories; protein 9.2g; carbohydrates 35.2g; fat 6.6g; cholesterol 47.9mg; sodium 532.6mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.