Prep 15 mins
Cook 45 mins
This recipe comes from an honest-to-goodness Cajun, a friend of our family back home in Louisiana - no Cajun wannabe here!
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 1⁄2 cup butter
- 2 lbs crayfish tails
- 1 1⁄2 cups water
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- green onion
- In heavy saucepan, saute onion, bell pepper and celery in butter.
- Add crawfish tails and 1 1/2 C.
- If the crawfish tails still have fat on them, leave it- it makes the dish richer.
- Simmer, covered for 30 minutes.
- Mix cornstarch and cold water until smooth; add to crawfish mixture.
- Simmer for 10 minutes or until etouffee has thickened.
- Season to taste (I use salt, pepper, and Tony Chachere's Creole Seasoning).
- Top with green onions and serve over hot cooked rice.
This is exactly how my mom has made etoufee for years and how I cook it today. It's the real deal! It's the simplicity in the ingredients that makes the fabulous crawfish flavor come out. And I am too an "honest to goodness cajun gal". By the way, my father is from Gueydan, La!!!!! I gave this a 5 star rating but only showed 2 stars!! I'd give it 10 if I could!
This is just about the same recipe I've used for 25 years -I found it on the back of the packs of frozen crawfish when they first started selling them that way. It's a winner! I like to throw in a little liquid crab/shrimp boil for an extra kick.