Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 1 to 2 lb. crawfish (tail meat); 1 (16 oz.) can whole tomatoes; 1 (10 oz.) can Ro-Tel diced tomatoes; 2 Tbsp. cornstarch; 1 Tbsp. mustard; 3 Tbsp. ketchup; 3 large onions; 1 large bell pepper; 2 ribs celery; 2 sticks margarine; 1 Tbsp. cooking oil; cayenne pepper; cajun seasoning; salt; black pepper

15 ingredients

9 steps

Ingredients

1 to 2 lb. crawfish (tail meat)
1 (16 oz.) can whole tomatoes
1 (10 oz.) can Ro-Tel diced tomatoes
2 Tbsp. cornstarch
1 Tbsp. mustard
3 Tbsp. ketchup
3 large onions
1 large bell pepper
2 ribs celery
2 sticks margarine
1 Tbsp. cooking oil
cayenne pepper
cajun seasoning
salt
black pepper

Directions

1

Saute onions, bell pepper and celery in margarine and oil until slightly brown, stirring constantly.
2

Add approximately 3 cups water, cover and cook to pieces.
3

When mixture is reduced, add tomatoes and Ro-Tel tomatoes and mash them thoroughly and cook to pieces.
4

Mix cornstarch, mustard and ketchup together and add to mixture (after tomatoes are cooked).
5

Lower heat and cook for approximately 25 minutes, stirring and adding water occasionally to prevent sticking and reducing.
6

Add crawfish.
7

Add seasoning to taste and cook about 45 minutes to desired consistency.
8

Serve over rice.
9

Serves 4 to 6 people.