Crawfish Etouffee

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL:

ingredients

  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 pound peeled crawfish tails
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions
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      Directions

      In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

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      5

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      • on June 18, 2012

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        WOW! The first time I tasted Crawfish Etouffee was at a cousins home in Bridge City, TX down on the Gulf. Yes, they are Cajun. Yes, they can cook. This recipe tasted very similar to theirs and had that "homemade" feel that you look for in this sort of dish. Loved it. It's simple and I recommend people try it. Crawfish are so much more tasty than shrimp or lobster. I could eat a million of them. Thanks for the memories and great recipe. This one will be added to my recipe board on Pinterest.

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