Authentic Crawfish Etouffee
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
3-4
ingredients
- 8 tablespoons butter (1 stick)
- 1 large yellow onion, diced
- 1 large green pepper, diced
- 2 stalks celery, diced
- fresh garlic, minced (to your taste...personally, I can never get enough garlic)
- 1 lb crawfish tail, with fat
- salt
- cayenne
- black pepper
- 1⁄2 cup water
- 2 tablespoons cornstarch
- chopped fresh parsley
- cooked rice
directions
- In heavy saucepan, melt butter.
- Add onions, green pepper, and celery.
- Saute until onions are transparent.
- Add crawfish, minced garlic, salt and pepper.
- Dissolve cornstarch in cold water.
- Add to crawfish mixture.
- Heat, stirring well, until thickened (which doesn't take long).
- Serve over hot, cooked rice, and sprinkle with fresh chopped parsley.
- *Note*: Crawfish tails are already cooked in the package. All you're really doing is heating them up. Don't over-cook them, or they'll be tough.
- Bon Appetite! :).
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RECIPE SUBMITTED BY
Irishcolleen
Abbeville, Louisiana
Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!