1 cup of water and crawfish tails. Simmer for about 15
sautee onion and bell in butter until slightly brown. Add crawfish (rinsing the crawfish first is optional, I always do). Cook for five minutes. Add the rest of the butter to mix. Stir in chicken stock and creme of mushroom soup now if using creme of mushroom. Cover, cook for 5 minutes. Serve warm over rice.
f the flavor) except the crawfish tails and simmer for 10
br>Add 3 lbs of Crawfish tails (with fat if available
5 min.
Add drained crawfish tails.
Continue cooking for
Saute chopped seasonings in 1 block butter.
Add lemon juice. Process Rotel in food processor.
Add Rotel, mushrooms and soup. Add 5 cups water.
Place peeled shrimp or crawfish in pot with 1 block butter and saute until firm.
Add to mixture and cook on medium heat.
Mix 1/2 cup cornstarch in 1 cup water.
Add to etouffee.
Cook 30 minutes more.
Serve hot over rice.
Cook seasoning in butter until transparent.
Add soup and water.
Bring to a boil, reduce heat and simmer for 10 minutes. Add salt and peppers and crawfish tails.
Simmer, uncovered, for 15 minutes.
Add green onions to it before eating each time.
This will add color for looks and seasoning.
The Etouffee is better if cooked a day before the planned meal.
Make a light to medium brown roux. Combine yellow onions with roux and butter in a large pot. Cook onions slowly on medium or low heat until they are clear and no longer crunchy; stir continuously. When onions have cooked down, add crawfish tails with their juice. Add green onions, parsley, garlic, salt and seasonings. Add water. Cook on low heat 45 minutes, stirring frequently. Etouffee should be slightly thick but you may add more water to get it to your preferred consistency. Season to taste and serve over a bed of rice. Serves 4 to 6.
Saute onions in butter about 15 to 20 minutes until soft.
Add crawfish fat and cook over low heat, stirring constantly, until fat comes to the top.
Add tails and season to taste.
Add just enough hot water to etouffee for desired consistency (use cornstarch to thicken if too thin).
Simmer 20 minutes, add parsley.
Serve over steaming hot rice (also good over pasta).
Season the crawfish tails with salt, plus a
Melt butter in a large iron pot.
Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes.
Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes.
Stir in remaining ingredients, except rice, and simmer 20 minutes.
Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice.
Season crawfish tails with salt and pepper and set aside.
Melt oleo in heavy pot.
Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly.
Add crawfish fat, 1 1/2 cups water and crawfish tails.
Bring to boil and cook over slow heat for 30 minutes, stirring occasionally.
Dissolve cornstarch into 1/2 cup of water; add mixture.
Add onion tops and parsley; cook another 10 minutes.
Let set a few minutes.
Serve over cooked rice.
Serves 4.
Saute onions and celery in margarine until soft.
Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan.
This is to give the sauce a little body and you can add more, if you like.
Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes.
Serve over cooked rice.
Heat skillet; add oil.
Add onions, celery and peppers and cook until translucent.
Add garlic, crawfish, salt, pepper, crawfish fat and water and let cook to desired thickness.
Saute onion tops and parsley for about 10 minutes on medium heat.
Add crawfish fat and cook on medium heat for about 20 minutes.
Add peeled crawfish tails and 1/2 cup of water.
Let boil for about 10 minutes.
Mix cornstarch in 1/4 cup of cold water and add to crawfish.
Season to taste and cook for 5 minutes.
Serve over rice.
Serves 2.
Use shrimp if you can't get crawfish.
Melt margarine in aluminum Dutch oven
(don't use ironpot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper and paprika to margarine.
Saute crawfish tails, about 5 minutes.
Remove crawfish and set aside.
o five minutes.
Add crawfish tails and tomato sauce and
In large heavy skillet, make roux by heating cooking oil and flour until dark brown. Stir in onions and bell pepper. Cook until tender, about 5 minutes. Add mushroom soup, onion soup and crawfish fat. Add crawfish and season to taste. Cover and cook on low heat for 60 minutes. Serve over rice.
Season crawfish tails with salt and pepper and set aside.
Melt margarine in a heavy pot; add onions, bell peppers, celery and garlic, and cook over low heat until done.
Add crawfish, fat, and 4 cups of water.
Bring to a boil, and add more water to cover crawfish tails.
Bring to a second boil, cover and cook another 15 minutes.
Dissolve cornstarch in cold water and add.
Add green onions and parsley and cook another 10 minutes.
Serve over rice. Yield:
8 to 10 servings.
inutes.
Add in the crawfish and bay leaves.
Reduce