Crayfish Etouffee

Name: Crayfish Etouffee
Ingredients: 1 c. Mazola oil; 1 c. celery, chopped; 1/2 c. bell pepper, chopped; 2 Tbsp. parsley, chopped; 2 Tbsp. green onion tops; 2 c. onions, chopped; salt and pepper to taste; 1 c. water; 10 lb. crayfish tails

9 ingredients

7 steps

Ingredients

1 c. Mazola oil
1 c. celery, chopped
1/2 c. bell pepper, chopped
2 Tbsp. parsley, chopped
2 Tbsp. green onion tops
2 c. onions, chopped
salt and pepper to taste
1 c. water
10 lb. crayfish tails

Directions

1

In Mazola oil cook onions, celery and bell peppers until soft. Add as much crayfish fat as you have and let cook well.
2

Add 1 cup water, then add 10 pounds of boiled, peeled and deveined crayfish tails.
3

Cook about 15 minutes.
4

Better if made the day before.
5

When heating, do so very carefully, as tails will cook too much.
6

Serve over rice.
7

Serves 12.