Crawfish Etouffee

12 ingredients
5 steps

Ingredients

  • 1 lb. cleaned crawfish tails, including crawfish fat
  • 1 stick margarine
  • 1 onion, chopped fine
  • 1 bundle chopped green onions
  • 6 ribs celery, chopped
  • 4 thin slices lemon (optional)
  • 4 Tbsp. parsley
  • 4 Tbsp. flour
  • salt
  • cayenne pepper
  • rice
  • water

Directions

  1. 1
    Saute onions and celery in margarine until soft.
  2. 2
    Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan.
  3. 3
    This is to give the sauce a little body and you can add more, if you like.
  4. 4
    Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes.
  5. 5
    Serve over cooked rice.

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