Crawfish Etouffee

*Recipe from Houston River Baptist Church 50th Anniversary Cookbook

Crawfish Etouffee

1 stick butter
1 med onion, chopped
1 med. green bell pepper, chopped
1/2 C. celery, chopped
1/2 t. salt
1/2 t. black pepper
1/2 t. red pepper (I used ground cayenne pepper)
1 10-oz can Rotel
1 10.5-oz can cream of mushroom soup
1 10.5-oz can cream of celery soup
1 10.75-oz can cream of shrimp soup
1 10.75-oz can cream of cheddar soup
1 lb. crawfish tails

1. Saute in butter the onion, bell pepper, and celery until tender. Add seasonings, Rotel, and soups. Cook and stir until all ingreidents are blended together.

2. Add crawfish and cook about 20 minutes until crawfish are done. Add 1/2 C. water or more if needed should the mixure get too thick. Served over cooked rice.

Here's how it went:

Sauteeing the veggies.

Cooking it all up. I was worried it was too light-colored, but I guess it browned up with time because it came out looking like this:

So good!

My take: Having never made crawfish etouffee before and only ever eaten it a few times, I was a little worried about the end product. But Jack and I both like etouffee, so I wanted to try it out. This recipe was so easy and came out tasting really good! It has a spicy kick to it, but I like that. I often ask Jack (when I try out a new recipe) if it's worth repeating. That's the true test. This time I didn't have to even ask him. As we were eating he said it's a definite repeater.