Happy Friday! I am back with a What's Cooking w/ Trice dish I grew up on that will make you wanna slap
your mama....somebody LOL! Crawfish Etouffee!!!
If you don't like crawfish, you can totally swap it out with shrimp! Some of you may know that my mommy is from Louisiana so I ate a lot of this growing up as it is a cajun/creole dish that originates from New Orleans!
You guys know I'm all about quick, easy, and delicious meals and this is definitely one of them! Traditionally this dish requires a roux but I wasn't really in the mood to make one so I swapped out a few ingredients and it turned out just as good. Hence, the quick and easy version!
Cream of Mushroom Soup (1/2 can)
Golden Mushroom Soup (1/4 can)
Seasoning of Choice
1.) If you buy your crawfish tails frozen, thaw them, drain the juice into a bowl (you'll need it later), season them well, and saute them until they are hot through out.
2.) Add in the 1/2 can of cream of mushroom and 1/4 can of golden mushroom and mix well. The mixture may be thick so add some of the juice you drained from the crawfish earlier. If it's too thin, add more of the cream of mushroom until you reach desired consistency. You don't want it too thick and you don't want it too thin.
3.) Cut up a few green onions and sprinkle over the etoufee (I forgot to do this) and serve over white rice.
This is unbelieveably good and so easy to make!