Easy Crawfish Étouffée

I cooked my first meal for Andrew a month before we got engaged.

Thinking the night I cooked would be the night we were getting engaged, my nails were painted in the perfect shade of pink, "Bubble Bath". 

Telling Andrew I'd cook on the Friday night, I asked my sister for her "Easy Crawfish Étoufée" recipe. I strategically left out the word "easy". If I recall, I played it off as laborious. 

He was impressed. I was too. I was 25 and a real woman, cooking and all. Me and my Bubble Bath nails enjoyed the chilly November night with no warmth of a diamond on my finger. Not just yet. 



1 pound crawfish tails, seasoned with little red pepper, black pepper, and garlic powder

1-2 sticks real butter

1 can cream of mushroom soup

1 med-large onion, chopped

1/2 can rotel tomatoes with green chiles

1/4 cup chopped parsley

chopped green onions

Splash Kitchen bouquet, if desired


Make a sauce with onions, butter, and soup. Stir constantly for 15 minutes on medium-low heat. 

Add tails and rotel. 

Cook 15 minutes more, stirring. 

Add parsley and green onions and kitchen bouquet if desired. 

Serve over hot rice.