Quick Crawfish Étouffée

Ingredients

• 0.3 cup butter 
• 1 tablespoon cajun spice salt-free
• 1 cup celery chopped
• 14.5 ounce chicken broth canned
• 1 pound crawfish tails frozen thawed cooked peeled drained
• 10.8 ounce cream of mushroom soup canned
• 3 tablespoons parsley fresh chopped
• 4  garlic cloves minced
• 1  bell pepper green chopped
• 0.3 cup green onions chopped
• 0.1 teaspoon ground pepper red
• 1 large onion chopped
• 1 cup rice long-grain uncooked

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Prepare rice according to package directions.
2. Melt butter in a large cast-iron skillet or Dutch oven over medium heat.
3. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.
4. Stir together soup and chicken broth.
5. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.
6. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot.
7. Serve over rice.
8. Note: To freeze, divide touffe evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight.
9. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings.