Quick Crawfish Étouffée

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Southern Living

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Ingredients

1 cup uncooked long-grain rice

1/4 cup butter or margarine

1 large onion, chopped

1 green bell pepper, chopped

4 celery ribs, chopped (about 1 cup)

4 garlic cloves, minced

1 (10 3/4-ounce) can cream of mushroom soup

1 (14.5-ounce) can chicken broth

1 tablespoon salt-free Cajun seasoning

1/8 to 1/4 teaspoon ground red pepper

1 pound frozen cooked peeled crawfish tails, thawed and drained

1/4 cup chopped green onions

3 tablespoons chopped fresh parsley

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