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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from Cooking for a Cure with Team Tiara!!, 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. peeled crawfish tails
1 stick margarine
1 medium onion, chopped
1/2 green bell pepper, chopped
1 tbsp Worcestershire sauceŠ
2 tbsp corn starch
1 tbsp paprika
1 tbsp chopped onion tops
2 cups water
Tony's Creole SeasoningŠ to taste
Directions:
Directions:
Melt margarine in aluminum Dutch oven (don't use iron pot, as black iron pot will cause crawfish to darken). Season crawfish tails generously with Tony's SeasoningŠ. Add paprika to margarine. Saute crawfish tails about 5 minutes. Remove crawfish and set aside.
Add onions, bell peppers and garlic to pot. Saute well, at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauceŠ. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of corn starch and water slowly until slightly thickened. Serve with rice.
Personal Notes:
Personal Notes:
Paul shares this recipe in loving memory of his mother, Betty Quebedeaux, who lost her battle with breast cancer.

 

 

 

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