Crawfish Etouffee a la Arceneaux
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.