Crawfish Etouffee

5 ingredients
4 steps

Ingredients

  • 1 lb. cleaned and deveined crawfish (reserve fat)
  • 1 stick oleo
  • 1 c. finely chopped onions
  • 2 Tbsp. celery
  • 2 cloves minced garlic

Directions

  1. 1
    Saute in oleo the onion, celery and garlic until transparent. Add 2 cups tap water and bring to boil; add crawfish fat, green onions and parsley.
  2. 2
    Cook on low heat for at least one hour or longer, if desired.
  3. 3
    Season to taste.
  4. 4
    Add crawfish tails and cook 30 to 45 minutes longer.

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