Quick Crawfish Etouffee - cooking recipe

Ingredients

1 cup long grain rice, uncooked
1/4 cup butter
1 large onion, chopped
1 bell pepper, shopped
4 celery ribs, chopped
4 garlic cloves, minced
10 3/4 ounces cream of mushroom soup
14 1/2 ounces chicken broth
1 tablespoon cajun seasoning, salt-free
1/8 - 1/4 teaspoon ground red pepper
1 lb frozen cooked and peeled crawfish tail, thawed and drained
1/4 cup green onion, chopped
3 tablespoons fresh parsley, chopped

Preparation

Cook the rice according to the package directions.
Melt the butter in a Dutch oven over medium heat.
Add the onion, bell pepper, celery and garlic.
Cook, stirring constantly, for 8 minutes.
Combine the soup and chicken broth; add to the vegetable mixture.
Add in the Cajun seasoning and red pepper.
Cook for 10 minutes on medium low heat; stir occasionally.
Add in the crawfish tails, green onion and parsley.
Cook just until heated through, about 3 minutes, and serve over the cooked rice.