Thursday, March 08, 2012

Thursday's Southern Recipes

In honor of my Justice Seekers series, to which I've included some of my family's favorite recipes in the back of the upcoming release To Write a Wrong: A Justice Seekers Novel, releasing in September. But I'll be sharing some with those who are signed up for my newsletter, and I'll be sharing some here every Thursday during the month of March.

BB’s Roux-less Crawfish Étouffée
1 med onion (chopped)
1 green pepper (chopped)
2 sticks real butter
2 family-size cans cream of mushroom soup (undiluted)
3 large cans diced tomatoes
2 cans rotel tomatoes
2 lbs crawfish tail meat (fresh or frozen)
Worstershire & Tony Cachere’s – to taste

In large soup pot, melt butter over low heat – increase heat to medium and sauté onions and peppers until soft. Add worstershire and Tony’s to taste. Stir in soup, tomatoes, and rotel – mix well. Allow to simmer 15-20 minutes, stirring frequently to avoid sticking. Add crawfish tails and mix well. Lower heat slightly and simmer another 15-20 minutes, stirring frequently. Serve alone or over white rice, and garnish with grated cheese if desired. (Note: add hot water to soup/tomato mixture to thin to desired consistency).

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