Say man! I have a FINE woman coming over to my house for dinner!! I need to cook something that will make her REMEMBER me!!
Do you cook often?
Hell naw!! I normally just eat out, or eat at my mama's house.
I've got a good recipe for you that's pretty simple to make and the ingredients are under $20.
That's what I'm talking about!! What is it?
Quick & Easy Abbeville Etouffee
1 Stick of Butter
2- 10 oz cans of Cream of Mushroom soup
2- 10 oz cans of RO*Tel Diced Tomatoes & Green Chilies (Mild)
1 cup of chopped white onion
1 cup of chopped celery
2- 16 oz packages of (cleaned & peeled) crawfish tails
Season Finale© "The spice for any and everything"
The Ro*tel tomatoes you can find in the tomato sauce aisle in the grocery store. Make sure you get the mild, that way you can spice it up to taste.
What about those crawfish tails?
You can find them in the frozen food section, close to the frozen shrimp and fish sticks. The price sometimes vary per season, but you can normally get one pack of crawfish tails for $5.
What's the Season Finale© stuff?
Some people use Tony C's, some use Lawry's Season All or what have you, I prefer to use Season Finale. It's made from all natural ingredients by a Southside podna of mine who's a world class Chef. It comes in Regular, Jalapeno and Cayenne flavors.
Where can I get that?
You can order it at www.seasonfinale.net
Aiight..so how do I make the etouffee?
After you've chopped the onions and celery up, not in big chunks either, nice and fine, melt the butter in a pot under a medium fire. When the butter melts, add the onions and celery and sprinkle on some of the Season Finale©.
How much should I use?
That depends on how spicy you like your food. You can always ADD later, but you can't take spice out..remember that.
After the onions and celery have sauteed a bit, then add in the cream of mushroom soup and the Ro*tel tomatoes and chiles. Turn you fire down to medium-low and keep stirring it from time to time to make sure it doesn't stick to the bottom of the pot.
How long do I have to stir it?
Until you can see the mixture start to reduce and bubble around the center. By then you should have taken the crawfish out the packages and rinsed them off several times in a colander.
What's a colander?
That bowl with holes in it..
Ohh..like a spaghetti strainer??
Right! All you have to do then is add in the etouffee and stir the crawfish in good and let it simmer on low. Have a nice fresh salad, a bottle of wine, some fresh crusty bread, some nice flowers and serve it over a bed of rice. She'll be HOOKED!!
Have you ever tried it?
Tried it?? Man, how do you think I convinced my wife to marry me??
It's like that??
You already know!!