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Crawfish Etouffee

Ingredients
  Crawfish 2 Pound, peeled
  Dry butter substitute 4 Tablespoon
  Celery 1⁄2 Cup (8 tbs), chopped
  Onions 1 Cup (16 tbs), chopped
  Green onion tops 1⁄4 Cup (4 tbs)
  Bell pepper 1⁄4 Cup (4 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Cornstarch 2 Teaspoon
  Fresh parsley 1⁄4 Cup (4 tbs)
  Black pepper 1⁄4 Teaspoon
  Pepper red 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable cooking spray 1
Directions

MAKING
1) Saute onion, pepper and celery in vegetable spray.
2) Add water, crawfish, butter substitute and season well.
3) Place over gentle heat and allow to boil for 30 minutes.
4) Mix cornstarch with 2 tablespoons of water.
5) Stir in the onion tops and parsley and cook for 10 minutes.

SERVING
6) Serve hot over steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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