Jun 13, 2012

Baked Étouffée

When I first glanced at this recipe, I was rather skeptical.  Cream of whatever soup?  Canned French Onion soup?  Cheese?

Well, my doubting was decidedly unjust.  This recipe is fabulous, with an added bonus of easy preparation, dinner party appropriateness, and freezable.

Adapted from here

Ingredients

  • lb crawfish tail
  • 1 can French onion soup
  • can cream of mushroom soup
  • 1 (10 ounce) can Rotel tomatoes & chilies
  • 1 1/2 cups uncooked brown rice
  • 1/3 cup butter, melted
  • 1 heaping cup chopped bell pepper ( I used a mix of red, green and yellow)
  •  cup chopped green onion
  • 1/3 cup chopped fresh parsley
  • 1 and 1/2 cup chopped celery
  • 1 cup grated monterey jack cheese
  • cup grated cheddar cheese


Preheat the oven to 375 degrees.
Grease a casserole dish or dutch oven.
Mix everything but the cheese together, and pour into your baking dish
Cover and bake for an hour and a half.
Remove from over, top with cheese, and bake another 15 minutes uncovered.

Now this recipe allegedly serves eight.  There were five of us eating tonight, and nary a grain of rice remained at the end of the meal.  I served it with good bread, and a simple green salad.


Perfect for having guests, because there is a nice hour and a half to clean up your house, or as Mama suggested, take a disco nap before your company arrives.  Or if you have a mane of hair like myself, blow dry your hair, and dab on some lipstick.  We would have continued in this vein for a good while, if the boys hadn't of cut this line of brainstorming hour and half activities to a halt.

Sometimes an old fashioned recipe featuring can of whatever soup is not Paula Deen glop, but a delicious not-too-bad for you (since I tripled the veggies and made it with brown rice) concoction.  Lesson learned. Although I am maintaining that healthy fear of canned biscuits.  Those just aren't right.

4 comments:

  1. Yum! I am filing this one away.

    Curious though where you got the crawfish tails? They are hard to find here except in season & I usually see them whole.

    Thanks!

    ReplyDelete
  2. hi FE,
    Samma's mama here...
    She got the crawfish tails at the local seafood market and they were frozen. This dish was so yummy that we were swabbing up the dish juices with french bread. We discussed how good this would be with shrimp if we didn't have crawfish...give that a whirl.

    ReplyDelete
  3. hi FE,
    Samma's mama here...
    She got the crawfish tails at the local seafood market and they were frozen. This dish was so yummy that we were swabbing up the dish juices with french bread. We discussed how good this would be with shrimp if we didn't have crawfish...give that a whirl.
    i don't know why that first comment posted under someone else's name...sorry

    ReplyDelete
  4. Made this tonight, it was excellent! I couldn't find crawfish tails at the store, so I substituted a seafood medley (mussels, clams, shrimp, kalamari, etc.).

    Folks at altitude, remember to allow a little longer for the rice to cook. I live near Denver, CO, and it took an additional 10 or 15 minutes in the oven.

    ReplyDelete

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