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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

The Creole (Creole Style Étouffée) Recipe

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This recipe for The Creole (Creole Style Étouffée) is from COOKBOOK WORTHY, 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:  
1 Pound Crawfish or Shrimp
1 Stick Butter
1 Large Onion, Chopped
1 Bell Pepper, Chopped
1 Clove Garlic, Chopped
2 Tablespoons Roux, Dry
1 Large Can Tomatoes
1 Tablespoon Lemon juice
2 Tablespoons Red Wine
Seasonings to Taste
Green Onion Tops and Parsley, Chopped
Directions:
Directions:
Sauté chopped bell pepper, onion, garlic, and brown the butter in a heavy pot. Add roux and stir well. Add tomatoes, lemon juice, and wine and simmer in covered pot for 40 minutes adding a little water if necessary. Stir in crawfish and season to taste and add onion tops and parsley the last 20 minutes. Serve over rice.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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