Authentic Crawfish Etouffee

13 ingredients
10 steps

Ingredients

  • 8 tablespoons butter (1 stick)
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 2 stalks celery, diced
  • fresh garlic, minced (to your taste...personally, I can never get enough garlic)
  • 1 lb crawfish tail, with fat
  • salt
  • cayenne
  • black pepper
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • chopped fresh parsley
  • cooked rice

Directions

  1. 1
    In heavy saucepan, melt butter.
  2. 2
    Add onions, green pepper, and celery.
  3. 3
    Saute until onions are transparent.
  4. 4
    Add crawfish, minced garlic, salt and pepper.
  5. 5
    Dissolve cornstarch in cold water.
  6. 6
    Add to crawfish mixture.
  7. 7
    Heat, stirring well, until thickened (which doesn't take long).
  8. 8
    Serve over hot, cooked rice, and sprinkle with fresh chopped parsley.
  9. 9
    *Note*: Crawfish tails are already cooked in the package. All you're really doing is heating them up. Don't over-cook them, or they'll be tough.
  10. 10
    Bon Appetite! :).

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