You are here

Tony's Crawfish Etouffee

Party.Freak's picture
  Peeled crawfish tails 1 Pound
  Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Onion 1 Medium, chopped
  Green bell pepper 1⁄2 , chopped
  Worcestershire sauce 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Cornstarch 2 Tablespoon
  Paprika 1 Tablespoon
  Chopped onion tops 1 Tablespoon
  Water 2 Cup (32 tbs)
  Creole seasoning/Salt and pepper To Taste

Melt margarine in aluminum Dutch oven (don't use iron pot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper.
Add paprika to margarine.
Saute crawfish tails about 5 minutes.
Remove crawfish and set aside.
To pot, add onions, bell pepper and garlic.
Saute well at least 10 minutes.
Return crawfish tails to pot and add 2 cups water and Worcestershire sauce.
Stir and simmer slowly about 40 minutes.
Check for taste.
Add more seasoning if necessary.
Add mixture of cornstarch and water slowly until slightly thickened

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (21 votes)