"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Crawfish Etouffee' by Cathey Daly Recipe

  Tried it? Rate this Recipe:


This recipe for Crawfish Etouffee' by Cathey Daly, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Jones / Cathey Daly
Added: Wednesday, June 27, 2007


3 T. butter
1 1/2 cups chopped onion
1 cup chopped celery
1 tsp. salt
1 1/4 tsp. ground pepper
1 tsp. paprika
1/2 tsp. ground oregano
1/2 tsp. thyme
1/2 tsp. basil
6 oz can of tomato paste dissolved into 1 1/2 cups of water
1 pound of crawfish tails (preferably from LA., not China)
1/2 cup green onion
2 T fresh chopped parsley
3 cups of cooked rice, French bread and butter

Cook rice as usual while preparing crawfish etouffee.
Saute butter, onion and celery for 10 minutes.
Add all other dry seasonings and saute for another 5 minutes.
Add tomato paste dissolved in water and saute for 10 minutes.
Add crawfish tails, green onion and parsley. Reduce heat, cover and simmer for 10 minutes stirring often.
Remove from heat and let sit for about 10 minutes before serving over rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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




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!