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CRAWFISH ETOUFFEE Recipe

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This recipe for CRAWFISH ETOUFFEE is from The RAYBURN 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:  
1/2 stick butter
2 cups chopped onions
1/2 cup chopped green bell peppers
1 pound crawfish tails ( shrimp also works)
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 green onions
Directions:
Directions:
In a large sauté pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted about 10 to 12 minutes. Add the crawfish, and/or shrimp, garlic and bay leaves and reduce the heat to medium. cook 110-12 minutes, stirring occasionally. dissolve the flour in the water. add fish 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 rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes, cook 30 minutes

 

 

 

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