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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CRAWFISH ETOUFFE Recipe

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This recipe for CRAWFISH ETOUFFE is from The Ronemous Family Cookbook Project, 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 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
Directions:
Directions:
In a large saute pan over medium high heat, melt the butter.

Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes.

Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally.

Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne.

Stir until the mixture thickens, about 4 minutes.

Stir in the parsley and green onions and continue cooking for 2 minutes.

Serve over steamed rice.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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