Wednesday, September 1, 2010

Oil Rig Etouffee (Crawfish)

1 (10 1/2 ounce) cream of mushroom soup
1/4 cup water
1 (10 ounce) can Rotel
1 lb crawfish tail
1 lb Velveeta cheese, cut into 1-inch cubes
1 small onion, diced
1 green bell pepper, diced
1 tablespoon Creole seasoning
1 teaspoon black pepper
1 teaspoon garlic salt

Sauté onion and pepper in a small amount of oil or non stick cooking spray in a large stockpot. Add spices, Rotel, cream of mushroom, water, and crawfish. Simmer for 15 minutes, stirring occasionally. Add Velveeta and adjust spices as desired.
Stir until Velveeta has melted.
Serve over rice or egg noodles.

(2008 Cookbook)

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