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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.
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.
This is a vibrant soup with bright and fresh flavors. Mint and peas is a classic combination. Accompanied with the natural sweetness of roasted garlic and carrots and a kiss of spices, this elegant dish is a definite winner. Serve with fresh crusty ciabatta or croutons. This recipe serves 4 to 5.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!