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Sweet & Spicy Bacon Wrapped Water Chestnuts
Whether you like them sweet or spicy, these little snacks are addicting! Take these to a picnic or party and people will be begging you for the recipe.
Coconut Scones with Dark Chocolate Chunks
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Baked Tomato and Egg Cups
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Basil and Red Pepper Butter
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
White Peach and Rosewater Creamsicles
Floral, peachy and creamy popsicles to keep you cool and refreshed on those hot summer days.
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by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
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Cilantro Pesto
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw
In this recipe I season the fish with an ancho-garlic sauce, and then bake the fish (instead of frying) to keep the meal light. The refreshing slaw has both sweet and savory going on, providing tons of flavor along with crunch.
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by missamy
A light and tasty salad perfect for a summer side dish or snack.
Cauliflower “Fried Rice”
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Chicken Pho
by Kim Vealey
Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
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Soups — Creamy Soups
Recipe
Crawfish Etouffee
by Andrea Haywood on August 1, 2009 in Creamy Soups, Soups
Recipe Description
Spicy, salty, and creamy. And easy! This crawfish etouffee is a family favorite. Chock full of crawfish and vegetables, with a zesty taste of New Orleans.
Preparation Instructions
Chop onion and sauté in olive oil for 5 minutes. Meanwhile, crush garlic, chop bell peppers, and add both to onions. Sauté for 5 minutes longer. Slice mushrooms and add, along with the can of Rotel, and sauté another 5 minutes.
Lower heat and allow the mixture to cool slightly. Stir in half-n-half, and slowly bring to a simmer. This should take about 10 minutes. Add in thawed crawfish and simmer very low for another 5 – 10 minutes, stirring frequently.
Season to taste with Tony Chachere’s Creole Seasoning and Tabasco. Serve with rice.
Ingredients
- 1 whole Yellow Onion
- 2 Tablespoons Olive Oil
- 4 cloves Garlic
- 2 whole Green Bell Peppers
- 12 whole Large Mushrooms
- 1 can Rotel Tomatoes With Green Chiles
- 2 cups Half-and-Half
- 8 ounces, weight Frozen Crawfish Tails
- 1 bottle Tony Chachere's Creole Seasoning
- 1 bottle Tabasco
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3 Comments | Be the first to comment!
Comments
Courtney on 8.1.2009
Does etouffee usually have mushrooms?
Courtney on 8.1.2009
your ingredient list is missing the half and half
Andrea Haywood on 8.4.2009
Thanks, Courtney, for finding my missed ingredient!! You certainly wouldn’t want to make this without the half-n-half. And I don’t know if etouffee usually has mushrooms, but we certainly enjoy adding them. I have a habit of adding as many vegetable to traditional dishes as seem tasty, as it’s a good way to add vitamins and fiber, too. I adapted this from a really processed recipe that used canned mushroom and chicken soups – yuck!!
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