CrawFish Etouffee

This quick version of a Cajun classic is a

welcome addition to anyone weeknight repertoire.

Condensed soup takes the place of the traditional

darkened roux.

Estimated times

Preparation time: 12 mins

Cooking time: 14 mins

Ingredients

• ¼ cup butter
• 1 cup chopped peeled onion
• 1 cup chopped seeded green bell pepper
• ½ cup sliced celery
• 2 cloves garlic, crushed
• 1 pound crayfish tail meat
• 1 can (10.75-oz.) condensed cream of celery soup
• ½ cup chicken broth
• /4 cup chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon hot pepper sauce
• 1/8 teaspoon pepper
• 3 cups cooked long-grain rice

1. Melt butter in a large, deep skillet
2. over medium-high heat. When foam subsides, add onion,
3. green bell pepper, celery and garlic and
4. saute until tender-crisp, about 4 minutes.
5. Stir in crayfish, soup, chicken broth,
6. parsley, salt, hot pepper sauce and pepper.
7. Bring to a boil, reduce heat and simmer for 10 to 15 minutes.
8. Serve warm over rice.

If you enjoy a light salad before your meal a spinach salad is a great way to go.

Ingredients

• 6 cups bite-size pieces spinach, washed and dried
• 1 small onion, sliced
• ¼ cup diced celery
• 3 hard-boiled eggs, sliced
• Freshly ground black pepper
• ½ cup unflavored yogurt
• 1 clove garlic, minced
• 1 tsp. Minced parsley
• 1 tsp. Minced chives
• ¼ tsp. Worcestershire sauce
• 1 tbsp. Grated Parmesan cheese
• 4 tsp. Lemon juice

Preparation

1. Combine spinach, onion, celery and eggs in a large bowl. Cover and refrigerate until ready to serve.
2. In a separate bowl, combine remaining ingredients. Taste and correct seasonings. Chill.
3. Drizzle dressing over spinach; toss lightly.

Makes 4 to 6 servings.