Crawfish Etouffee(Pronounced A-Too-Fay) - cooking recipe

Ingredients
    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
    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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