A rich and flavorful Cajun-inspired dish featuring tender crawfish tails in a creamy sauce, served over fluffy rice.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion, bell pepper, celery, and garlic to the pot.
Stir frequently to prevent sticking and ensure even cooking.
Cook the vegetables until they are softened, about 10 minutes.
Lower the heat slightly if the vegetables start to brown too quickly.
Stir in the crawfish tails and seasonings.
Mix well to coat the crawfish evenly with the spices.
Pour in the cream and add the sliced mushrooms.
Stir gently to combine and avoid breaking the mushrooms.
Simmer the mixture for 10 minutes, stirring occasionally.
Keep the heat low to prevent the cream from curdling.
Serve the crawfish mixture over the cooked rice.
Garnish with parsley and spring onion for a fresh touch.
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