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.