Crawfish etouffee

2 pounds Louisiana crawfish tails

1/4 cup crawfish fat

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3 pounds onions, chopped

2 large green bell peppers, chopped

1 large red bell pepper, chopped

1 cup celery, chopped

1 cup green onions, chopped

1/2 cup parsley, chopped 1 tablespoon garlic, minced

2 11-ounce cans cream of mushroom soup

1/2 cup water

1 cup better or vegetable oil

red and black pepper (to taste)

Creole seasoning (to taste)

Season crawfish tails with salt, black pepper and cayenne pepper.

Heat butter in a sauce pan or black iron pot, and sauté onions, bell peppers, celery, garlic and parsley until tender. Add cream of mushroom soup, crawfish fat with water. Stir seasoned stock until it is mixed well or boiling. Then add crawfish tails, stirring crawfish with mixture well. Cover and bring to a boil.

Lower fire, and cook for 30 to 45 minutes. Add chopped green onions.

Serve over cooked rice. Serves 6 to 8. (Shrimp can be substituted in place of crawfish)

Debra Savoie ‘Cajun Mama’, New Iberia

from Mongé Avec Voinche cookbook