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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Creole Crawfish Etoufee Recipe

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This recipe for Creole Crawfish Etoufee is from Grandma Suzette's Cookbook , 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:  
* 3 lb. crawfish
* 1/4 cup. olive oil
* 5 tbs. parsley flakes
* 1 cup onion, diced medium
* 2 cup water
* 1/2 cup bell pepper, diced medium
* 1/4 cup celery, 2 stalks green onions diced small
* 2 tbs. garlic, minced finely
* 1/2 cup green onion, sliced very thin
* 1 tsp. Cajun seasoning
* roux (mix 4 tbs cornstarch in 1/2 cup cold water - mix well)
* Cayenne pepper to taste
* 2tbsp.Bay Leaves
Directions:
Directions:

1. Heat olive oil to hot in a 10 inch skillet. Add onion, bell pepper, celery and garlic. Simmer on high until onions begin to wilt.
2. Add Cajun seasoning and parsley and stir in well. Add water and bring to a boil for 3 minutes.
3. Add crawfish and stir in well.
4. Bring back to a boil, add roux slowly to the etouffee and stir in well on medium high heat until it thickens and is creamy. Add bay leaves.
5. Simmer on low for 4 minutes covered, stir, then remove from heat. Garnish with green onion. Serve over long grain or basmati rice.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great with French garlic bread and potato salad.

Shortcut:
Zatarain's Crawfish Etoufee Mix is available for a flavorful roux.

 

 

 

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