Crawfish Etouffee

12 ingredients
9 steps

Ingredients

  • 2 lb. peeled crawfish tails
  • salt and pepper to taste
  • 1/2 c. margarine
  • 2 c. chopped onions
  • 1 c. chopped bell pepper
  • 1 c. chopped celery
  • 8 cloves garlic, minced
  • 1/2 c. crawfish fat
  • 4 to 6 c. cold water
  • 2 to 3 Tbsp. cornstarch
  • 4 Tbsp. chopped green onions
  • 1 c. chopped parsley

Directions

  1. 1
    Season crawfish tails with salt and pepper and set aside.
  2. 2
    Melt margarine in a heavy pot; add onions, bell peppers, celery and garlic, and cook over low heat until done.
  3. 3
    Add crawfish, fat, and 4 cups of water.
  4. 4
    Bring to a boil, and add more water to cover crawfish tails.
  5. 5
    Bring to a second boil, cover and cook another 15 minutes.
  6. 6
    Dissolve cornstarch in cold water and add.
  7. 7
    Add green onions and parsley and cook another 10 minutes.
  8. 8
    Serve over rice. Yield:
  9. 9
    8 to 10 servings.

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