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Crawfish etouffee

Crawfish etouffee
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • butter - 1 c
  • paprika - 1 tsp
  • pepper - 3/4 tsp
  • chopped onion - 2 c
  • chopped celery - 1 c
  • salt to taste - 1 item
  • tomato paste
  • chopped parsley - 4 Tbsp
  • chopped green onion - 1/4 c
  • minced garlic - 1 Tbsp
  • cooked rice - 4 5
  • cayenne pepper - 1 tsp
  • Worcestershire - 1/4 tsp
  • chopped bell pepper - 1/2 c
  • cornstarch, dissolved in cold water - 2 Tbsp
  • cooked crawfish tails - 2 lb
  • crawfish stock or chicken bouillon - 3 c

How to make crawfish etouffee:

Melt butter in skillet; add onion, celery, bell pepper, garlic and green onion. Saute until tender. Add tomato paste and crawfish stock. Cover and simmer 15 minutes. Remove from heat and add cornstarch. Add paprika, cayenne, pepper, salt, basil, Worcestershire and parsley. Simmer until ready to serve. Add crawfish and simmer until heated through. Serve on a bed of hot rice. Serves 6 to 8.

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:
Crawfish etouffee
3.7
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT1H30M
Total Time: PT1H30M


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Related ingredients:
sugar, pkg, milk, salt, cornstarch, dash of salt, cooking oil, margarine
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