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Crawfish Etouffee a la Arceneaux
(Microwave Version)


Courtesy of Kara Kimbrough ​


1/2 cup margarine

1-1/2 cups finely chopped onion

3/4 cup finely chopped green bell pepper

1 clove garlic, minced, or 1/4 teaspoon garlic powder

2 tablespoons flour

2 heaping tablespoons undiluted cream of celery soup

1 (10-ounce) can Rotel tomatoes and green chiles, pureed with liquid

1 cup beer

2 teaspoons salt

1 teaspoon cayenne pepper

1 pound peeled crawfish


Microwave margarine in a 3-quart glass dish on high 1 minute. Add onion, bell pepper and garlic. Sauté on high 6 minutes or until tender.


Add flour and celery soup. Stir in pureed Rotel, beer, salt, and pepper. Microwave on high 6 minutes.


Add crawfish. Cover. Microwave on high 4 minutes. Serve etouffee over rice. Yields 4 servings.

crawfish etouffee.jpg
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