Crawfish Etouffee

14 ingredients
9 steps

Ingredients

  • 1 lb. crawfish tails, peeled
  • 1/8 to 1/4 lb. oleo
  • Tabasco sauce to taste
  • 1 to 2 Tbsp. lemon juice
  • 2 c. onions
  • 1 to 2 c. water
  • 2 cloves garlic, minced
  • 1 c. celery
  • 1 c. bell pepper, chopped
  • 1 Tbsp. paprika
  • 1/2 to 1 c. parsley
  • 1/2 to 1 c. green onions
  • 2 to 4 Tbsp. cornstarch
  • 1 to 2 Tbsp. Lou's Seasoning (recipe found in cookbook)

Directions

  1. 1
    Melt oleo.
  2. 2
    Cook celery, onions and bell pepper slowly for 40 minutes or until done.
  3. 3
    Add seasoned crawfish tails and cook slowly for 40 minutes.
  4. 4
    Add parsley with crawfish tails.
  5. 5
    Add green onions during the last 10 minutes.
  6. 6
    Add cornstarch to thicken just before adding green onions.
  7. 7
    Add lemon juice.
  8. 8
    Let set for a few minutes. Serve over cooked rice.
  9. 9
    May use shrimp.

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