ron skillet. Brown each side for about 7 minutes.
In
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.
he flavor) except the crawfish tails and simmer for 10 minutes, sprinkling
Saute for 1-2 minutes.
Add 3 lbs of Crawfish tails
br>Add drained crawfish tails.
Continue cooking for approx 15 min
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.
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.
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.
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.
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.
Season the crawfish tails with salt, plus a
educe heat to low. Simmer for 15 to 20 minutes, until
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).
ow, add the salt, peppers, crawfish fat, and water.
Stir
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.
Melt butter in large heavy skillet.
Saute vegetables in butter for 30 minutes.
Add seasonings to taste, then crawfish tails and fat.
Saute for a minute and stir in flour.
Continue sauteing for 3 minutes.
Add water, chicken bouillon, green onions and parsley.
Simmer for 10 to 15 minutes.
Serves 4 to 6.
Melt butter and add crawfish (crawfish should already be boiled).
Saute for 15 minutes.
Then add onions and seasonings. Cook on low fire, stirring when needed, for 3 to 5 minutes.
Add flour to 5 ounces of water.
Mix well and add to smothered crawfish.
Stir for 3 minutes, then add water to create thickness desired.
Cook 5 minutes and season to taste.
Melt butter in deep pan on low heat. Add onion, bell pepper and garlic and saut for 10 minutes. Stir in flour. Season crawfish tails with salt, pepper and paprika and add tails to vegetables. Add water. Stir and cook slowly for 20 minutes. Add soup and simmer for 5 minutes. Serve on dirty rice and sprinkle with onion tops and parsley.
Melt margarine and saute other ingredients.
Add 1 cup water and allow to cook over low heat for about 45 minutes, stirring often to prevent sticking.
Add crawfish, salt and pepper to taste. Simmer for 20 minutes.
Thicken if necessary.
Serve over rice. Sprinkle with chopped parsley and green onion tops. 1 pound serves 2 to 3.
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.