Joe's Coon/Ass Crawfish Etouffee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
YIELD: 1 Pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
  • Or make your own roux from flour and water.
  • Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
  • Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
  • Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
  • Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  • Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
  • Add the green onions and parsley, and cook an additional 5 minutes.
  • Serve over your favorite hot long grain rice.
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