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"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

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This recipe for Crawfish Etouffee is from Keller Williams Montgomeryville Real Estate Cookbook, 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:  
1lb peeled crawfish
1 stick of butter
2c chopped onions
1c chopped celery
1/2c chopped bell peppers
2 bay leaves
1tbsp flour
1c water
1tsp salt
1/4tsp cayenne
2tbsp chopped parsley
3tbsp chopped green onions
Directions:
Directions:
1. Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and saute until soft and golden, 10-12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cool until the crawfish begin throwing off a little liquid, 10-12 minutes.
2. Dissolve the flour in the water. Add to the crawish mixture and season with salt and cayenne. Stir until mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
3. Remove the bay leaves and serve.
*Serve over rice
Personal Notes:
Personal Notes:
*Can substitute shrimp if crawfish is not available..

 

 

 

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