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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 Etouffee Recipe

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This recipe for Crawfish Etouffee is from Recipes We Love, 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:  
3 large onions, chopped
1 1/2 sticks butter
2 lbs crawfish tails, cleaned
Crawfish fat
Salt and red pepper to taste
Parsley, finely chopped
Green onion tops, finely chopped
1 can, Rotel tomatoes, optional
Directions:
Directions:
Saute onions in butter until clear. Do not use black iron pot. Add crawfish tails. Cook, uncovered, over low heat about 15-20 minutes. Add crawfish fat and seasonings. Add parsley and onion tops and a small amount of hot water for desired consistency. (Add can of Rotel tomatoes if desired.) Simmer for about 20 minutes. Set aside before serving for about 20 minutes. Serve over rice. May be made ahead and frozen, but is better made just before serving.
Number Of Servings:
Number Of Servings:
5-6 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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