Crawfish Etouffee(Pronounced A-Too-Fay) - cooking recipe
Ingredients
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1 lb. peeled crawfish tails
1 stick margarine
1 medium onion, chopped
1/2 green bell pepper, chopped (optional)
1 Tbsp. Worcestershire sauce
2 cloves garlic
2 Tbsp. cornstarch
1 Tbsp. paprika
1 Tbsp. chopped onion tops (optional)
2 c. water
creole seasoning or salt and pepper to taste
Preparation
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Melt margarine in aluminum Dutch oven.
Season crawfish tails with creole seasoning.
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. Add mixture of cornstarch and water slowly until slightly thickened.
Serve with rice.
Serves 4.
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