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Crawfish Etouffee

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The crawfish etouffee is prepared with crawfish or shrimp and vegetables. Cooked along with tomato sauce, butter and water, the etouffee is flavored with garlic, red and black pepper. Simmered to a finish, it is best served over rice.
  Peeled crawfish tails/Peeled shrimp 1 Pound (Fresh Or Frozen)
  Onions 2 Large, finely chopped to make 1 1/2 cups
  Finely chopped celery 1 Cup (16 tbs)
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil/Butter / margarine 1⁄4 Cup (4 tbs)
  Crawfish fat/Butter / margarine 2 Tablespoon
  Cornstarch 4 Teaspoon
  Water 1 Cup (16 tbs)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)

Thaw crawfish tails or shrimp, if frozen.
In a heavy 3 quart saucepan cook onions, celery, green pepper, and garlic, covered, in oil, butter, or margarine about 10 minutes or till tender.
Add crawfish fat, butter, or margarine, stirring till melted.
Stir in cornstarch.
Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper, and black pepper.
Bring mixture to boiling.
Reduce heat.
Simmer, uncovered, about 5 minutes or till crawfish are tender or shrimp turn pink.
Serve with hot cooked rice.

Recipe Summary

Side Dish

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