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Crawfish etouffee

Crawfish etouffee
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • water - 2 c
  • stick butter - 1 item
  • chopped celery - 1/2 c
  • cloves garlic - 2 item
  • onion, chopped - 1 c
  • parsley - 2 Tbsp
  • crawfish tails - 2 lb
  • dash of hot sauce - 1 item
  • bell pepper, chopped - 1/4 c
  • dash of Worcestershire - 1 item
  • onion tops - 2 Tbsp
  • cornstarch or 4 Tbsp - 2 Tbsp
  • salt, black pepper, red pepper to taste - 1 item
  • fat optional - 2 Tbsp

How to make crawfish etouffee:

Season tails with salt and pepper; set aside. Melt butter; add onion, bell pepper, garlic and celery; cook until tender. Add tails and 1 1/2 cups water; boil for 20 minutes. Dissolve cornstarch in 1/2 cup water; add to mixture. Add green onion and parsley; season to taste. Add Worcestershire and hot sauce; cook 10 minutes. Serve over rice.

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:
Crawfish etouffee
3.6
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT1H30M
Total Time: PT1H30M


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