CRAWFISH ETOUFFEE

 

  • Cooking Time: 40
  • Servings: 4
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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