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Crawdad Étouffée
- Ingredients:
- 2 stalks celery, diced
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1 stick butter
- 2 tsp fresh parsley, minced
- 1 can Campbell's golden mushroom soup, or cream of mushroom soup
- 1 can Campbell's cream of celery soup
- 1 8 oz can tomato sauce
- 1 can Rotel tomatoes with chili peppers
- 2 tbsp sugar
- 2 pounds cooked crawdads, langostino lobster, or shrimp
1. Sauté celery, onion, and pepper (the "trinity" in Cajun and Louisiana Creole cuisine) in butter.
2. Add remaining ingredients and simmer uncovered for 1 hour, stirring occasionally.
3. Add crawdads, langostino or shrimp and heat through.
4. Serve over "dirty" rice (brown rice) or white rice if you prefer.