More Great Recipes: Dinner | Dinner Party | Main Dish | Shellfish

Crawfish Etouffee

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Member since 2007

Serves 4 | Prep Time | Cook Time 40


2 lbs crayfish tails
1/2 cup butter
1 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onions
1/4 cup chopped parsley
creole seasoning
salt, to taste
1 pinch thyme
1 pinch dried oregano
black pepper, freshly ground
cayenne pepper
1 bay leaf
cooked long-grain rice

Season the crawfish tails with salt, black pepper and cayenne pepper.

Heat butter in saute pan until melted. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.

Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Mix corn starch in the remaining 1/2 cup water.

Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.

Serve over hot cooked long grain rice.

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