Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- cornstarch - 2 Tbsp
- water
- margarine - 1/2 c
- salt and pepper to taste - 1 item
- onion, chopped - 1 c
- crawfish tails - 1 lb
- shallots, chopped - 1/2 c
- chopped parsley or parsley flakes - 1 item
How to make crawfish etouffee:
Melt margarine over low heat. Add finely chopped onion and cook until onion is clear. Add 2 cups water. Bring to a boil. Add crawfish tails and shallots. Cook 5 minutes over low heat, stirring occasionally.Dissolve cornstarch in 1/2 cup water and pour into gravy. Allow to simmer 15 minutes, stirring often. Remove from heat and sprinkle parsley on Etouffee. Stir and let sit for a few minutes. Serve over steaming rice. Serves 4.
Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
Related ingredients:
butter or margarine, butter, oil, vegetable oil, stalk celery, chopped, crabmeat, shrimp, peeled and deveined, cleaned raw shrimp, cooked shrimp, chopped, cans shrimp, drained and crushed
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