Quick Crawfish Etouffee

• 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

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

long grain rice, butter, onion, bell pepper, celery, garlic, cream of mushroom soup, chicken broth, cajun seasoning, ground red pepper, crawfish tail, green onion, fresh parsley

Taken from www.food.com/recipe/quick-crawfish-etouffee-433769 (may not work)