One-Pan Crawfish Etouffee, Fresh Corn and Rice Dressing

ONE PAN CRAWFISH ETOUFFEE, FRESH CORN AND RICE DISH
2-3 c. crawfish etouffee
4 ears fresh corn, kernels removed from cobs
½ c. chopped onion mix
1 (8.5-oz.) bag Uncle Ben’s Whole Grain Medley Brown & Wild Rice
Chopped green onions
Olive oil
CRAWFISH ETOUFFEE WITH RICE
6-8 lbs. crawfish tails
1 stick butter
2-16 oz. containers of pre-chopped onion mixture
1 T. minced garlic
1 small can tomato paste
1 can cream of mushroom soup
1 can of celery soup
1 bunch chopped green onions

1. Melt butter in your pot. Add onions and garlic and sauté until soft.
2. Meanwhile, in a large bowl, empty crawfish tails into it. Season with salt, red/black pepper and garlic powder.
3. Save the bags to get the crawfish fat residue out.
4. Add ½ of the small can of tomato paste, ½ of the can of the two soups. Blend well into the onion mixture.
5. Add crawfish tails and mix well.
6. Take the crawfish bags and put about 1-2” of water in bags and shake around to get the fat residue. Pour into the pot.
7. When all bags are done, add additional water to loosen the mixture. Do not put too much water.
8. From this point on it only takes 15-20 minutes for the crawfish to cook over medium-low heat. Taste for seasoning.
9. Top with green onions. Serve over rice.
   I know everyone has their own recipe for crawfish etouffee so if you like yours go with it. Just always make extra for the following.
   Leftovers: Crawfish Fettuccini; Crawfish cakes; You can use leftovers to put as your layer under the bake fish instead of the shrimp in the previous recipe; Also add to the Corn Saute and mix with pasta or mix with rice and stuff tomatoes or peppers.
10. Prepare your etouffee or purchase already made. Set aside.
11. In large skillet, drizzle with olive oil and heat over medium heat.
12. Saute the onion mixture.
13. Add the corn and cook another 2-3 minutes.
14. Cook rice according to package directions.
15. Add to the corn mixture.
16. Gradually add the etouffee. Add as much or little as you like.
17. Season to taste.
18. Garnish with chopped green onions.