Here is a real good one!!

Crawfish Etouffee’ 

1-1/2 lbs Peeled and cleaned boiled crawfish
1 lg. white onion
2 heaping tbsp All Purpose Flour
¼ cup Cooking Oil
3 cups of tap water
1 10oz can Cream of Mushroom Soup
½ cup Velveeta Cheese
¼ cup 2% Low Fat Milk
1 tsp Paprika
2 tbsp. Season All Seasoned Salt
1 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tbsp. Dry Parsley Flakes

Chop onion into small pieces and set aside. In a black iron pot, pour cooking oil in and bring to a high heat. Stir in flour. Brown flour and continue to stir so as not to let it burn. Once it is a chocolate color, add in the onions. Cook on high fire until onions are slightly discolored or melted. Add crawfish tails. Stir until mixed thoroughly. Add 1 cup of water to mixture and stir until blended well. Cook on low fire for 10 minutes uncovered. Add the cream of mushroom soup stirring constantly. To get an even mixture, add another cup of water. Cook it on a low fire for 5 minutes. Add milk and stir. Add Season All, paprika and cayenne pepper. Cook on low fire until it starts bubbling. Add the Velveeta at this point. Once it melts completely, lower the fire and let simmer for 10 minutes. Add the last cup of water, garlic powder and parsley flakes. Stir until thoroughly mixed. Simmer until it starts bubbling. Turn the fire off and cover for 10 minutes. Uncover and stir. Pour over steamed white rice and enjoy.

Submitted by T. Gautreaux - Houma, LA