"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

crawfish etouffee Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for crawfish etouffee, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann & Norman Grantham
Added: Tuesday, August 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2lb. crawfish tails with fat
1/4lb. butter
2 large onions chopped
1c. celery chopped
1/2c. bell pepper chopped
4T. flour
4 chicken boullion cubes
2c. water
1/4c. parsley chopped
1/2c.. green onions chopped

Directions:
Directions:
cook seasonings in butter on low heat for about 30 minutes. stir in crawfish tails with fat and cook about 1 minute. stir in flour, add water and cook on medium heat for 20-25 minutes. add salt an pepper to taste. stir in parsley and green onions. serve over rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

438W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!