Quick Crawfish Étouffée

• 1 cup uncooked long-grain rice
• 1/4 cup butter or margarine
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 celery ribs, chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (14.5-ounce) can chicken broth
• 1 tablespoon salt-free Cajun seasoning
• 1/8 to 1/4 teaspoon ground red pepper
• 1 pound frozen cooked peeled crawfish tails, thawed and drained
• 1/4 cup chopped green onions
• 3 tablespoons chopped fresh parsley

1. Prepare rice according to package directions.
2. Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.
3. Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.
4. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.
5. Note: To freeze, divide etouffee evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings.

longgrain rice, butter, onion, green bell pepper, celery, garlic, cream of mushroom soup, chicken broth, salt, ground red pepper, crawfish tails, green onions, parsley

Taken from www.myrecipes.com/recipe/quick-crawfish-touffe (may not work)