"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Crawfish Etouffe Recipe

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This recipe for Crawfish Etouffe, by , is from The Noto-Diaz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Noto-Diaz
Added: Friday, September 4, 2009


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

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:
Preparation Time:
Preparation Time:
30 minutes




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