I would suggest an etouffee. Here's a quick recipe that works. . .First, cut up an onion, bell pepper and some fresh garlic, and place in a pan with spoon of butter. Reduce the vegtables over a low heat for about 30 minutes, gently mashing them every few minutes, taking care not to burn them, an allowing for adding a little more butter to the mix if it starts to burn (you're not making blackened crawfish or a roux here!). Then, when the vegtables are ready, add a can of Campbell's Cream of Mushroom soup. It's a quick way to make the base or stock for the etouffee. Then, add the crawfish, along with the fat and bring to a boil. Season with salt,black pepper and add cayenne pepper to taste. If it's too thick, add a little (very little) water to the mix, and if it's too thin, try adding a spoon of flour to thicken it up. Ass soon as you've brought the mix to a boil, back off the fire to a low heat and cook for a few more minutes. Boil a cup or two of white rice, and cut up some fresh green onions and add them a few minutes before serving.
Oh, don't forget the garlic bread.
There. . .that's an official Cajun recipe. . .well, it's how one Cajun makes a quick etouffee.
