Crawfish etouffee

Crawfish etouffee

Ingredients/Components

• salt - 2 Tbsp
• stick margarine - 1 item
• cornstarch - 3 Tbsp
• cold water - 1 c
• sticks margarine - 3 item
• chopped onions - 3 c
• chopped parsley - 1/2 c
• green pepper, chopped - 1 item
• green onions, chopped - 1 c
• crawfish tails - 3 lb
• cooked rice - 4 c
• thyme - 1 Tbsp
• red pepper - 1 tsp
• bell pepper, chopped - 1 item
• ribs celery, chopped - 3 item
• or 3 cloves garlic, minced - 2 item
• very large onion, chopped - 1 item
• crawfish fat if available - 2 3

How to make crawfish etouffee:

Melt margarine and saute other ingredients. Add 1 cup water and allow to cook over low heat for about 45 minutes, stirring often to prevent sticking. Add crawfish, salt and pepper to taste. Simmer for 20 minutes. Thicken if necessary. Serve over rice. Sprinkle with chopped parsley and green onion tops. 1 pound serves 2 to 3.

Recipe categories: Seafood, Shellfish, Crawfish.