Crawfish etouffee with Hajalmer - | Lufkin and Nacogdoches, Texas

Crawfish etouffee with Hajalmer

(KLTV) -


1 stick unsalted butter

1 cup chopped yellow onions

1/2 cup chopped celery

1/4 cup chopped green bell peppers

1/4 cup chopped red bell peppers

1/4 cup chopped yellow bell peppers

1 tablespoon minced garlic

1 teaspoon Lawry's seasoned salt

1/2 teaspoon cayenne pepper

1 1/2 cups chicken stock or water

30 oz. cream of chicken soup

1 pound crawfish tails

4 cups cooked long grain white rice


In a large pot, melt the butter over medium-high heat. Add the onions, celery, bell peppers, garlic, Lawry's salt, and pepper and cook, stirring, until the vegetables are soft, about 10-12 minutes.

Add the cream of chicken soup and the stock. Reduce the heat and simmer, add the crawfish and simmer another 5 minutes.

Remove from the heat, adjust the seasoning, to taste. Serve over rice.


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