Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- stick margarine - 1 item
- salt and pepper to taste - 1 item
- medium onion, chopped - 1 item
- celery, chopped - 1/2 c
- bell pepper, chopped - 1/2 item
- flour, dissolved in 1 c - 1 Tbsp
- crawfish with fat - 1 lb
How to make crawfish etouffee:
Saute onion, celery and bell peppers until onion is clear on low fire. Add flour and water. Cook, covered, on low fire until celery is tender. Add crawfish and fat. Cook about 20 minutes. Serve over hot rice.In memory of Presley Trahan.
Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
Related ingredients:
flour, mayonnaise, minced onion, medium garlic clove, minced, medium shrimp, shelled and deveined, corkscrew macaroni, cooked and drained, firm white fleshed fish, fresh fish of choice, whole, cleaned or filleted, fresh or frozen fillets, fresh cleaned shrimp
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