Craw fish Etouffee

In Louisiana, there's nothing better than this classic during craw fish season. This recipe is easy and can be substituted with shrimp or (both) when craw fish are out of season. Even better when served with garlic French bread! 

1 lb craw fish tail meat        

1 1/2 sticks butter

8 oz cream of mushroom soup

1 cup chopped onions

Dash cayenne pepper
           
1 cup Bell pepper

1/2 cup celery

2 tablespoon chopped garlic
          
1 tablespoon parsley flakes (Dried)

1/2 teaspoon thyme
 
1 tablespoon Cajun Season 
 
1/4 diced onion tops         


First step is to season the craw fish tails with cajun season and put aside.
In a sauce pan on med heat. add veggies cook until onions are clear.

Add cream soup, reduce heat when soup starts to simmer whisk butter and cream soup is blended well, cover and let simmer 10 mins 

Add craw fish tails and simmer and reduce heat and let simmer 10 mins.

Add in onion tops, season to taste and your ready to serve!

Serve Etouffee over white rice