Linda Brahany | Bandera EC
“I was born and raised in Louisiana, where crawfish is king. It wasn’t until I was living in Texas and my aunt and uncle came to visit that he taught me how to make this easy étouffée. To this Louisiana transplant, it was heaven in a pot.”
1/2 cup butter (1 stick)
1/2 teaspoon olive oil
1 cup chopped green onions
1 cup diced green bell peppers
1 can cream of celery soup (10.75 ounces)
1 pound crawfish tails
Cajun seasoning to taste
Hot sauce to taste
1. Melt butter in a pot with olive oil. Sauté green onions and bell peppers on medium heat until soft, about 7 minutes.
2. Add cream of celery soup and crawfish tails, and simmer on low heat about 20 minutes, stirring several times to incorporate soup. Add the seasoning and hot sauce to taste.
3. Serve over rice or your favorite pasta.
Servings: 6. Serving size: 8 ounces. Per serving: 219 calories, 12.10 g protein, 16.19 g fat, 4.16 g carbohydrates, 1.46 g dietary fiber, 182 mg sodium, 1.37 g sugars, 122 mg cholesterol