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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

crawfish etouffee Recipe

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This recipe for crawfish etouffee is from momma's cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of crawfish tails or chicken, shrimp, link sausage.
3 i/2 tsp.of Cajun seasoning ( Tony's) or more depends on how spicy you want it.
1/2 cup of flour
1/2 cup vegetable oil
1/4 cup of each chopped onion, celery,bell pepper
1 can of tomato paste
Directions:
Directions:
Combine dry seasonings in a small bowl and set aside. in a cast iron skillet, heat oil until very hot. With wire whisk,combine the flour and stir constantly until it makes a rue (dark brown and smooth). Be careful not to scorch it. Reduce heat and stir in tomato paste and seasoning mix (tony's). Add water to tomato paste until it equals 2 cups. Add this mixture and meat of your choice to skillet. Simmer for 10 minutes. Serve with hot rice.
Number Of Servings:
Number Of Servings:
5 or 6
Preparation Time:
Preparation Time:
about 30 minutes

 

 

 

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