Crawfish Etouffee

Recipe by PaulaG
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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