Crawfish Etouffee
At a Glance
- Total
- 1 hr
- Servings
- 8.00 serving(s)
Categories
- Main Course
- Creole
- Simmered
Allergens
- Shellfish
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crawfish Etouffee brings together 2 lbs crayfish tails, 1/2 cup butter, 1 cup onion, chopped in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 8 servings.
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Equipment
Saute pan
Ingredients
- 2 lbs crayfish tails
- 1/2 cup butter
- 1 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cups cold water
- 1 tablespoon cornstarch
- 1/4 cup chopped green onion
- 1/4 cup chopped parsley
- creole seasoning
- salt, to taste
- 1 pinch thyme
- 1 pinch dried oregano
- black pepper, freshly ground
- cayenne pepper
- 1 bay leaf
- cooked long-grain rice
Instructions
Season the crawfish tails with salt, black pepper and cayenne pepper.
Heat butter in saute pan until melted.
Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
Bring to a boil, reduce heat to low and simmer for 30 minutes.
Mix corn starch in the remaining 1/2 cup water.
Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
Serve over hot cooked long grain rice.
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