Heathers Crawfish Etouffee

I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

Step: 1

Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

Step: 2

While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.

Step: 3

Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.

Per Serving: 703 calories; protein 24.4g; carbohydrates 84.7g; fat 28.8g; cholesterol 121.4mg; sodium 855.9mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.