Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 1 stick butter; 2 c. water; 1 lb. crawfish; 1 tsp. cornstarch; chopped parsley flakes to taste; 1/2 c. bell pepper; 1 c. onions, finely chopped; 1/2 c. chopped green onion tops; 1/2 c. water; Cooked rice

10 ingredients

10 steps

Ingredients

1 stick butter
2 c. water
1 lb. crawfish
1 tsp. cornstarch
chopped parsley flakes to taste
1/2 c. bell pepper
1 c. onions, finely chopped
1/2 c. chopped green onion tops
1/2 c. water
Cooked rice

Directions

1

Melt butter in dutch oven over low heat.
2

Add onions and bell pepper.
3

Saute till clear, then add 2 cups water.
4

Bring to boil. Add crawfish tails and green onions.
5

Cook over low heat for 5 minutes, uncovered.
6

Season to taste - a little at a time. Add cornstarch to 1/2 cup water and pour into dutch oven.
7

Simmer 15 minutes.
8

Remove from heat and sprinkle parsley flakes.
9

Let stand a few minutes.
10

Serve over rice.