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Crawfish Etouffe Recipe

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This recipe for Crawfish Etouffe is from The Noto-Diaz Family Cookbook Project, 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:  
1/2 cup unsalted butter
1 large onion chopped
1/2 cup finely chopped celery
4 cloves garlic minced
1 cup chopped green bell pepper
2 tomatoes,diced
2 pounds peeled crawfish tails
1 cup finely chopped green onion
1 tbsp Cajun or Creole seasoning
1 tsp onion powder
1 tsp salt
1 tsp ground black pepper
1 tsp thyme
1/2 tsp white pepper
1 1/2 cup fish stock (use chicken stock if fish stock is not available.) 3 tbsp flour
Hot sauce to taste
1 cup chopped fresh parsley

Hot cooked rice
Directions:
Directions:
Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients
(onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in
crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder,
white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally.
Stir in green onion
and parsley and cook 3 minutes. Serve over hot cooked rice.
Recommended Sides: Perfect with a warm crusty bread and a salad.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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