Years of longing finally came to an end. It was here, that one chance to feel the most unforgettable feeling in my existence. Only one night, filled with desire, love spewing from every direction in the room, it was common ground, yet still shaky with nerves of innocence. He’s the one, my long lost love, where my soul feels at home, where it belongs. His touch is like no other, it’s safe yet erotic in its own way. His kisses feel like rain, dripping all over my naive mind. And the look that he gave me is one I can only read. Night was almost over, the sun was on its way, and though it came to an end, every time I close my eyes it’s all I see.
Being a Latina with German roots growing up in a Mexican neighborhood, who would have thought one of my favorite cuisines would be Cajun! I searched all across the web for an easy crawfish etouffee recipe. The ones that I found didn’t serve more than 4 people. With all the family get-togethers, I needed a recipe that would serve everyone enough to have a full belly. This recipe serves about 6-8, for a smaller meal, cut ingredients in half.
3 lbs crawfish tails (thawed)
2 large chopped yellow onions
A bundle of chopped green onions
1 cup chopped fresh parsley
3 fresh chopped tomatoes
3 cans of medium Rotel (you can use mild, medium, or spicy depending on how much heat you like.)
3 cans of Campbell’s golden mushroom soup
3 tablespoons flour
2 1/2 sticks of butter
2 tablespoons of Cajun seasonings
Salt (to taste)
Pepper (to taste)
Garlic Powder (to taste)
Cayenne Pepper (to taste)
White steamed rice
Melt 1 1/2 stick of butter on medium high heat; add in your onions and green onions and sauté them until soft. Then add your chopped tomato, along with the Cajun seasoning. When adding salt, pepper, garlic powder, and cayenne pepper, start off with 1 teaspoon and just add a dash here and there according to taste. Cook the vegetable and spiced mixture for about 25 minutes and/or the till veggies are real soft and look smooth.
Once your veggies are done, add in your cans of Rotel. To make in add 1 tablespoon at a time of flour (add more butter if needed) to make a roux to thicken mixture. When the flour is mixed in well and the mixture is smooth, add cans of golden mushroom soup with 1-3 cups of water (depending on how thick or watery you want your etouffee) and crawfish tails. Stir the etouffee well and cook covered on medium for about 30 minutes. Be sure to keep tasting mixture and add spices (salt, pepper, garlic powder, cayenne pepper) as needed. Add the rest of the butter to pot and cook uncovered for another 20 minutes.
*As your etouffee is almost ready, cook up your steamed white rice.
Veggies, seasonings, and tomatoes
adding in crawfish and other ingredients
dinner is served