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Crawfish Etouffee



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  • Cooking Time: N/A

Crawfish Etouffee

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Season crawfish and set aside. Melt oleo, add seasoning, stirring
constantly. Add crawfish and 1 1/2 c. water. Bring to boil, lower heat
and cook slowly 30 min. stirring constantly. Dissolve cornstarch in
remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook
for additional 10 min.

Serves 4-6 Source: Pots, Pans and Pioneers, 15th printing.

Donna Leger, Lafayetta, LA.

Ingredients:

2 lb Crawfish tails
1/4 c Oil
1 c Onion; chopped
2 tb Crawfish fat or more
2 ts Cornstarch
1/4 c Parsley; chopped
1/4 lb Butter or oleo
1/2 c Celery; chopped
40 ml Garlic; chopped fine
2 c Cold water
1/4 c Green onion tops; chopped
Salt and pepper to taste
Cayenne pepper to taste
Tabasco sauce to taste

Serves:

4 Servings

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