Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 1/2 stick margarine; 1/2 c. chopped celery; 1 lb. crawfish tails or shrimp; cayenne pepper to taste; chopped parsley; 1 c. finely chopped onion; 2 1/2 c. water; salt to taste; 4 tsp. cornstarch

9 ingredients

9 steps

Ingredients

1/2 stick margarine
1/2 c. chopped celery
1 lb. crawfish tails or shrimp
cayenne pepper to taste
chopped parsley
1 c. finely chopped onion
2 1/2 c. water
salt to taste
4 tsp. cornstarch

Directions

1

Melt margarine over low heat.
2

Add onions and celery; cook until tender.
3

Add 2 cups of water; bring to a boil.
4

Reduce heat. Add crawfish tails or shrimp; simmer over low heat for 5 minutes, stirring often.
5

Add salt and cayenne pepper.
6

Dissolve cornstarch in 1/2 cup cool water and slowly pour into gravy while stirring. Allow to simmer for 10 minutes, stirring constantly.
7

Remove from heat.
8

Sprinkle with parsley.
9

Serve over steamed rice with hot garlic bread.