Crawfish Etouffee’ Soileau
1 lb. crawfish tails – with fat if available
2 big onions (always 2 per each lb of crawfish)
1/2 bell pepper
1 can rotel tomatoes (regular, not spicy)
1 small can tomato sauce
1 tsp. garlic
1 can golden cream of mushroom soup
1. Sauté onions and a little bell pepper in a smidgen of olive oil. Do not brown.
2. Add rotel, tomato sauce, and 1 can water, bring to a boil.
3. Add crawfish and bring to a simmer. After crawfish is cooked, add golden cream of mushroom (may also thicken with whipping cream). Cover and cook on low for 1 hour.
4. Salt, pepper and add garlic to taste. Cover and cook on low for 30 minutes.
5. Serve on bed of rice.
Yield: 4-6 servings.