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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Etoufee' Recipe

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This recipe for Crawfish Etoufee' is from A Taste of Our Family, 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 lb. crawfish tails
1/4 bell pepper (diced)
1 clove garlic - chopped
1 large onion - chopped
1 block oleo
2 tablespoon parsley flakes
2 tablespoon onion tops - chopped
1 teaspoon paprika
1 tablespoon cornstarch
salt & pepper to taste
Directions:
Directions:
Saute onion, bell pepper, garlic in oleo. Add crawfish tails, salt, pepper & paprika. Cook on high for 20 mins. Dissolve cornstarch in 1 cup of warm water. Add to pot and simmer for 5 mins. Add onion tops & parsley.

Serve over rice!
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
Lena Oubre Tregre, granddaugher of Lena Zimmer Loupe

 

 

 

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