It all starts with the “Trinity”…A little prepping with onions, celery and bell peppers. Christmas Eve étouffée is well underway!!!! (Sautéed with 2 tablespoons of butter and a little olive oil.)
Add 1/8th of a teaspoon of cayenne pepper, 1teaspoon of salt, 1/2 teaspoon of black pepper, two bay leaves, a teaspoon of creole seasoning and two jars of cream of mushroom soup to the sautéed vegetables. Once the mixture is thoroughly combined and warm, add 1 tablespoon of tomato paste with one cup of chicken broth. Mix well and heat through. At this stage, add two thawed packages of crawfish tails to the mixture.
Stir the crawfish tails into the mixture and heat through with juice and all! Let the étouffée simmer for 20 to 25 minutes so that they flavored can meld together. Then add 2 tablespoons chopped Italian parsley and two chopped scallions to the mixture. Stir well. On low heat let the étouffée sit covered until you are ready to serve. Serve over rice with the salad on the side and you’re good to go!!! Christmas Eve Étouffée!!!
….now for a taste….
Merry Christmas Eve y’all!!
….but first, a little Christmas Cookie decorating!
…1 more pic….
Cookies for Santa and his reindeer! Merry Christmas everyone!