"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Family Favorite Recipes from Mommee, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Alexander
Added: Thursday, May 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. crawfish tails
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped bell pepper
2 tsp. minced garlic
2 T. olive oil
2 T. butter
2-3 tsp Tony Chachere's Creole Seasoning
2 T. cornstarch
1 1/4 c. water, divided
2 T. chopped green onions
2 T. chopped parsley

Directions:
Directions:
Saute onions, bell pepper, celery and garlic in olive oil and butter until soft and clear. Season Crawfish tails with Tony Chachere's and add to the vegetables. Dissolve cornstarch in 1/4 c water and add it and the rest of the water to the crawfish. Bring to a boil, lower heat and simmer covered for about 20 minutes or until tails are cooked. Add parsley and green onions and adjust salt and pepper, if needed. Serve over cooked rice.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
45 minute0

 

 

 

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