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Crawfish etouffee

Crawfish etouffee
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cornstarch - 2 tsp
  • cold water - 2 c
  • chopped celery - 1/2 c
  • chopped onions - 1 c
  • chopped bell peppers - 1/2 c
  • peeled crawfish tails - 2 lb
  • crawfish fat - 2 Tbsp
  • onion tops and parsley, chopped - 1/4 c
  • oleo or 1/4 c - 1/4 lb
  • salt, black pepper and cayenne - 1 item

How to make crawfish etouffee:

Season crawfish tails with salt and pepper and set aside. Melt oleo or oil in heavy pot. Add onions, bell peppers and celery. Cook until onions are wilted, stirring constantly. Add crawfish fat, 1 1/2 cups water and crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve cornstarch in 1/2 cup of water; add to mixture. Add onion tops and parsley; cook another 10 minutes. Let set a few minutes. Serve over cooked rice. Serves 4. This is an original Etouffee recipe from Louisiana.

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:
Crawfish etouffee
2.8
Average rating: 2.8 of 5, total votes: 5
Cook. Time: PT1H30M
Total Time: PT1H30M


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Related ingredients:
sugar, salt, stick margarine, garlic salt, parmesan cheese
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