Total Time
50mins
Prep 20 mins
Cook 30 mins

From the 1984 Louisiana World Exposition official cookbook. Is the only etouffe' recipe I ever use!

Ingredients Nutrition

Directions

  1. Season crawfish tails with salt, pepper, and paprika. In a large skillet, heat butter; add crawfish tails and saute 3 minutes.
  2. Add yellow onions and garlic; cook 10 minutes, stirring frequently.
  3. Sprinkle with flour and blend. Add water, brandy, green onions, parsley, lemon juice and Tabasco.
  4. Simmer 10 minutes. Serve over fluffy white rice.

Reviews

(1)
Most Helpful

Outstanding! And I had everything in my pantry except the crawfish. A quick trip to the store took care of that. Got extra to go in the freezer. This will be the "go to" recipe for that, too. So quick and easy for a dish that you would swear took hours to prepare. Can hardly wait for leftovers tomorrow for lunch. Thnx so much for posting, -Mary-! Made for Spring PAC 2009.

Darkhunter April 19, 2009

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