Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- water - 2 c
- stick butter - 1 item
- paprika - 1 item
- Worcestershire sauce - 1 Tbsp
- salt and pepper - 1 item
- parsley - 1 item
- medium onion, chopped - 1 item
- cloves garlic, chopped - 2 item
- green bell pepper, chopped - 1/2 item
- chopped onion tops - 2 Tbsp
- cornstarch to thicken - 1 item
- peeled crawfish tails if using shrimp, put in less salt - 1 lb
How to make crawfish etouffee:
Melt margarine in Dutch oven (not iron) and add salt, pepper and paprika. Add tails and saut?© 5 minutes. Set aside. Saut?© onion, peppers and garlic 10 minutes. Combine with crawfish and add water and Worcestershire sauce. Simmer, stirring occasionally, for 40 minutes. Add cornstarch to thicken. Serve with rice and garnish with onion tops and parsley.Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
Related ingredients:
vegetable oil, fine dry bread crumbs, can tomato soup, minced onion, yellow cornmeal, crab meat, butter or margarine, egg, wish-bone italian dressing, fresh oysters, rinsed and drained
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