"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Crawfish Etouffee Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crawfish Etouffee, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Cherry
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
30 pounds crawfish
1 cup shortening
1 stalk celery
6 small to medium onions
4 gloves garlic
1 bell pepper
1 cup green onion tops
1 pimento
hot sauce to taste
salt and pepper to taste
4 tsp worcestershire
crawfish tails (optional)
cajun seasoning

Directions:
Directions:
Cook 30 pounds crawfish in almost boiling water for 20 minutes, remove and drain. peel tails, saving any yellow fat that cling to tail or head in a separate container, grind vegetables and cook in shortening until tender. add seasonings and blend well. add crawfish tails and cook about 15 or 20 minutes (do not overcook). turn off heat and let stand 30minutes until seasoning blends. serve on rice. when reheating, use double boiler.

Number Of Servings:
Number Of Servings:
Make 30-Quarts or service for eight

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

417W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!