Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- cornstarch - 1 tsp
- water - 2 c
- stick butter - 1 item
- bell pepper - 1/2 c
- onions, finely chopped - 1 c
- chopped green onion tops - 1/2 c
- Cooked rice - 1 item
- crawfish - 1 lb
- chopped parsley flakes to taste - 1 item
How to make crawfish etouffee:
Melt butter in dutch oven over low heat. Add onions and bell pepper. Saut?© till clear, then add 2 cups water. Bring to boil. Add crawfish tails and green onions. Cook over low heat for 5 minutes, uncovered. Season to taste - a little at a time. Add cornstarch to 1/2 cup water and pour into dutch oven. Simmer 15 minutes. Remove from heat and sprinkle parsley flakes. Let stand a few minutes. Serve over rice.Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
Related ingredients:
pkg, salt, flour, butter, cornstarch, oil, egg, large eggs, beaten egg, lemon juice
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