Soup Week: Crawfish Stew

[yumprint-recipe id=’17’]

If you’re a long-time reader of The Hill Hangout, Crawfish Stew might look familiar. I originally posted it a couple of summers ago. It remains one of our favorites, and I thought you might find it as delicious as we do!

The recipe for Crawfish Stew comes courtesy of Prime Meridian, one of my favorite cookbooks. It was compiled several years ago as a fundraiser for Lamar School in Meridian, Mississippi, where my sweet husband was a member of the Class of ’92. We have changed the recipe just a little from how it was listed in the cookbook. Hope you like it!

1 medium onion, chopped
1 medium green bell pepper, chopped
1 stick butter
1 can Cream of Mushroom Soup
1 can chopped tomatoes (Can use Ro-tel if want some KICK)
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
Salt to taste
1 pound peeled crawfish tails (Since I make this more often at home than at the beach, I usually use one pkg frozen tails)
1 soup can of water
Cooked rice

In a dutch oven, simmer onion and bell pepper in butter 2-3 minutes. Add soup, tomatoes and all seasonings. Bring to a boil. Add crawfish and simmer 30 minutes, stirring occasionally. Serve over rice. Add a little french bread and a key lime pie, and you are in business!