Ridiculously Easy Crawfish Etouffee

• quick cooking basmati rice
• 3 T butter
• 4 green onions
• 1 small yellow onion
• 2 stalks of celery
• 3 garlic cloves
• 1 can cream of celery condensed soup
• 1 can cream of mushroom condensed soup
• 1 cup half and half
• 2 T dry white cooking wine
• 1 pound crawfish meat (or small shrimp if you are in a pinch)
• 1 T cajun seasoning
• 1 t smoked paprika
• 1 t fresh cracked black pepper
• fresh parsley to taste

1. Prepare rice per instructions for six servings.
2. Chop the garlic, celery, and green and yellow onions. Melt the butter in a large skillet on medium heat. Saute the chopped veggies till wilted and beginning to brown. Add cream, wine, and both soups. Increase heat till bubbling, stir well. Reduce heat back to medium and add seafood and all spices. Cook 8-10 minutes till seafood is just cooked through. Meanwhile, finely chop the fresh parsley (till you get about 1/4 cup). Dish out a bed of prepared rice and ladle on the etouffee generously. Top with parsley. Enjoy!

cooking basmati rice, t, green onions, yellow onion, stalks of celery, garlic, cream of celery condensed soup, cream of mushroom condensed soup, t, crawfish meat, t, paprika, pepper, parsley

Taken from www.epicurious.com/recipes/member/views/ridiculously-easy-crawfish-etouffee-50067608 (may not work)