Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 3/4 lb. margarine; 1 bag seasoning mix (onions, bell pepper, parsley); 2 c. green onions; 2 cloves garlic; 3 tsp. Tony's seasoning; 1 tsp. sugar; 1/4 c. tomato paste; 3 Tbsp. cornstarch; 3 c. water; 4 lb. crawfish tails, cooked; 1 tsp. Kitchen Bouquet

11 ingredients

9 steps

Ingredients

3/4 lb. margarine
1 bag seasoning mix (onions, bell pepper, parsley)
2 c. green onions
2 cloves garlic
3 tsp. Tony's seasoning
1 tsp. sugar
1/4 c. tomato paste
3 Tbsp. cornstarch
3 c. water
4 lb. crawfish tails, cooked
1 tsp. Kitchen Bouquet

Directions

1

In heavy pot, melt margarine; saute seasoning mix, green onions and garlic until soft.
2

Stir in Tony's seasoning, sugar and tomato paste.
3

Cook on low for 20 minutes, stirring occasionally. Dissolve cornstarch in water.
4

Add.
5

Cook for 20 minutes on medium, stirring occasionally.
6

When sauce thickens, add crawfish and Kitchen Bouquet.
7

Refrigerate overnight.
8

Reheat and serve over steamed rice.
9

Do not overcook.