My Private Note
Units: US | Metric
- 3/4 lb butter
- 6 cups onions, Chopped
- 2 cups green peppers, Chopped
- 5 cloves garlic
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1/4 cup tomato paste
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1 1/2 cups white wine
- 4 lbs crawfish tail meat
- 1 scallion, chopped
- 1 teaspoon Kitchen Bouquet
- 1In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft.
- 2Stir in salt, black and cayenne pepper, sugar and tomato paste.
- 3Simmer, stirring occasionally, for 20 minutes.
- 4Dissolve cornstarch in water; add wine to mixture.
- 5Cook for 20 minutes or until sauce thickens.
- 6Add crayfish, green onion and Kitchen Bouquet.
- 7Refrigerate overnight.
- 8Reheat and serve over rice.
- 9Don't overcook.
- 10Boiling crayfish: Discard any dead crayfish in the sack.
- 11Wash crayfish in clean, cool water just before cooking.
- 12They do not need to be purged with salt during washing.
- 13Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water.
- 14Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish.
- 15It's usual to add potatoes and corn on the cob to the boil.
- 16Crayfish are easiest to peel when still warm.
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Nutritional Facts for Crayfish Etouffee
Serving Size: 1 (356 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 389.9
- Calories from Fat 222
- Total Fat 24.6 g
- Saturated Fat 14.8 g
- Cholesterol 222.7 mg
- Sodium 1121.5 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 2.1 g
- Sugars 5.3 g
- Protein 24.1 g
The following items or measurements are not included: