Crawfish Etouffee

Name: Crawfish Etouffee
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb peeled crawfish tails; 1 stick butter; 1/2 cup chopped celery; 1/2 cup chopped bell pepper; 1 cup chopped onion; 2 cup cold water; 2 tsp cornstarch (or 4 tspn tapioca flour); 1/4 cup chopped green onions and parsley; 1 salt, pepper, and red pepper to taste; 2 cup cooked rice

emcc68 @cook_3292863

Taken from an old Don's recipe book from the '50s.

emcc68 @cook_3292863

Taken from an old Don's recipe book from the '50s.

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Ingredients

45 mins

4 servings

2 lbpeeled crawfish tails
1 stickbutter
1/2 cupchopped celery
1/2 cupchopped bell pepper
1 cupchopped onion
2 cupcold water
2 tspcornstarch (or 4 tspn tapioca flour)
1/4 cupchopped green onions and parsley
1salt, pepper, and red pepper to taste
2 cupcooked rice

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Steps

45 mins

1

Season crawfish tails with salt, pepper and red pepper and set aside.
2

Melt butter in pot.
3

Saute' celery, bell pepper and onions.
4

Add 1-1/2 cups water and crawfish and bring to a boil.
5

Turn heat down to simmer and cook for 30 minutes, stirring occasionally.
6

Dissolve starch in remaining 1/2 cup water and add to mixture stirring until fully incorporated.
7

Add green onions and parsley and simmer for 10 minutes.
8

Serve over cooked rice.