Ingredients

• 4 cups water
• 2 cups long-grain white rice
• 0.5 cups margarine
• 1 large onion , chopped
• 1 medium green bell pepper , chopped
• 2 cloves garlic , minced
• 1 , 10.5 ounce
• 0.5 cups water , or as needed
• salt and ground black pepper to taste
• cayenne pepper to taste
• 1 pound peeled crawfish tails

Instructions

1. 1 Combine 4 cups water and rice in a saucepan; bring to a boil. Cover; reduce heat to low. Simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add onion and bell pepper; cook and stir until tender, 10 to 15 minutes. Stir in garlic; cook 1 minute.
3. 3 Add cream of mushroom soup and ½ cup water to skillet; stir to combine. Season with salt, black pepper, and cayenne pepper; stir in crawfish tails. Cover and reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Add water to thin sauce as needed. Serve over rice.

Nutrition per serving