Crawfish Etouffee

• 1 tablespoon butter
• 3/4 cup sweet onion, diced
• 2 cloves garlic, chopped
• 1/2 cup green bell pepper, diced
• 1/4 cup celery, diced
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1/2 cup condensed cream of celery soup
• 1 cup water
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard seed
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper, or to taste
• salt to taste
• 1/2 pound crawfish, peeled
• 3 tablespoons green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 3 cups cooked rice

1. Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

butter, sweet onion, garlic, green bell pepper, celery, condensed cream, condensed cream, water, paprika, ground mustard seed, worcestershire sauce, cayenne pepper, salt, crawfish, green onions, fresh parsley, rice

Taken from www.allrecipes.com/recipe/86731/crawfish-etouffee/ (may not work)