Crawfish or Shrimp Étouffée

By JimMac

It's springtime, and 'tis the season for crawfish! These little mudbugs make delicious étouffée, or substitute shrimp year round.

Ingredients

• 1 pound crawfish tails or shrimp
• 1/2 stick butter
• 1 medium onion, chopped
• 1/4 bell pepper, diced
• 1 clove garlic, crushed
• 1 tablespoon fresh parsley
• 3 tablespoons onion tops, chopped
• 1 tablespoon Worcestershire sauce
• 1 can condensed cream of mushroom soup
• Salt, black pepper, cayenne, to taste

Preparation

Step 1

Melt butter in heavy pot, add onion, garlic, bell pepper, onion tops, parsley. Sauté until tender. Add cream of mushroom soup, Worcestershire sauce, salt and peppers to taste. Cook for an additional 20 minutes. Add crawfish tails or shrimp and cook for 10 to 15 minutes