This recipe is for Crawfish Etouffee, a Cajun stew made with crawfish, onions, bell peppers, celery, cream of mushroom soup, tomatoes, mushrooms, Worcestershire sauce, cayenne pepper, green onions and parsley. To make it, you sauté the vegetables in olive oil before adding the crawfish and mushrooms and letting it simmer for 20 minutes. The finished etouffee is served over cooked rice.

1. Crawfish Etouffee
INGREDIENTS:
1tablespoon olive oil
3/4 cup white onion, diced
2cloves garlic, chopped
1/2 cup green bell pepper, diced
1/4 cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
1 can Rotel tomatoes
1/2 teaspoon Worcestershire sauce
1 can button mushrooms
1/2 teaspoon cayenne pepper, or season all to taste
1 pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice
INSTRUCTIONS:
Heat olive oil in a large skillet over medium heat. Stir in onion, garlic, green
pepper, and celery; cook until soft, about 5 minutes. Stir in crawfish and
mushrooms and cook an additional 5 minutes. Stir in cream of mushroom
soup, and Rotel tomatoes and Season with Worcestershire sauce, cayenne
pepper, and season all. Bring to a boil turn down heat and simmer 20 minutes.
Lastly turn off fire to pot and stir in green onion and parsley, the heat will
cook green onions quickly. Serve over cooked rice.