Crawfish Etouffe

13 ingredients
4 steps

Ingredients

  • 1/2 cup butter
  • 2 cups onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 lb crawfish tail, peeled
  • 2 teaspoons garlic, minced
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons parsley, finely chopped
  • 3 tablespoons green onions, chopped

Directions

  1. 1
    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 minutes.
  2. 2
    Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
  3. 3
    Dissolve the flour in the water. Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
  4. 4
    Stir in the parsley and green onions and continue cooking for 2 minutes.

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