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Crawfish etouffee

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Ingredients/Components

stick margarine - 1 item
medium onion, chopped - 1 item
cups water - 2 item
cloves garlic, chopped fine - 2 item
bell pepper, chopped fine - 1/2 item
Tbsp cornstarch - 2 item
Tbsp Worchestershire sauce - 1 item
lb fresh crawfish tails or shrimp, peeled and deveined - 1 item
Tbsp chopped onion tops - 1 item

How to make crawfish etouffee:

Melt margarine in aluminum Dutch oven (don't use iron pot as black iron pot will cause crawfish to darken). Season crawfish tails generously with seasoning. Add paprika to margarine. Saute crawfish tails about 5 minutes. Remove crawfish and set aside.

To pot add onions, bell pepper and garlic. Saute well at least 10 minutes. Return crawfish tails fo pot and add 2 cups water and Worchestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve with rice and garnish with onion tops and parsley. (Serves 4)

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:

3.8

Average rating: 3.8, total votes: 4

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