Cooking w/ Cajun Radio: Crawfish Etouffee
In today's version of Cooking With Cajun Radio, we learn how to cook a Crawfish Etoufee. Since crawfish season just started and everyone loves Boiled Crawfish, we figured this could fill the void until the Crawfish get big enough to start boiling.
1 pound peeled crawfish tails
1 can rotel tomatoes
1 onion 1 bell pepper
1 stalk of celery 1 stick butter
2 cups water
Cook vegetables in 1 stick butter until soft.
Add can of rotel and cook until all the water from the can
Add crawfish and water. Cook for about 15 to 20 minutes
(until a thick gravy forms). Serve over cooked rice.