Recipe by PaulaG
I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.
Top Review by chia
i halved this recipe and it worked really well. i used 1 tbsp creole seasoning, but sprinkled the cayenne liberally, served tabasco on the side. so much easier than making the roux, and it had that great cajun flavor. update 3/10-- i make this recipe regularly now that i know i can get crawfish tails peeled and frozen- this is one of my favorite finds on zaar
- 2 lbs crayfish tails
- 1⁄2 cup butter
- 1 cup onion, chopped
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup celery, chopped
- 2 cups cold water
- 1 tablespoon cornstarch
- 1⁄4 cup chopped green onion
- 1⁄4 cup chopped parsley
- creole seasoning
- salt, to taste
- 1 pinch thyme
- 1 pinch dried oregano
- black pepper, freshly ground
- cayenne pepper
- 1 bay leaf
- cooked long-grain rice
Directions See How It's Made
- Season the crawfish tails with salt, black pepper and cayenne pepper.
- Heat butter in saute pan until melted.
- Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
- Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
- Mix corn starch in the remaining 1/2 cup water.
- Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
- Serve over hot cooked long grain rice.