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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from The Dean-Corona Family 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:  
1 stick butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
2 tbsp. diced garlic
1/2 cup chopped green onions
2 bay leaves
1/2 tsp cayenne pepper
1/2 tsp black pepper
dash of Louisiana Gold pepper sauce
1 cap diced tomatoes, drained
1 cup water
1/2 cup flour
2 lbs cleaned crawfish tails
Directions:
Directions:
Melt butter, add onions, celery and bell peppers, tomatoes, garlic and bay leaves; sauté until vegetables are wilted about 5-8 minutes. Add crawfish and reduce to medium heat. Dissolve flour into water and slowly add a little at a tile, until the sauce consistency is achieved. Continue adding more to retain consistency. Stir in green onions, season with peppers, hot sauce and reduce to simmer, stirring occasionally for about 10 minutes.
Serve over white rice.
Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
You can always add more seasoning depending on how spicy you like it.

 

 

 

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