Crawfish Étouffée Recipe

imageCrawfish Étouffée
If you have ever been to New Orleans you know that this is a staple for the true cajuns, this is a delicious recipe.

Ingredients
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
Directions
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-etouffee-recipe.html?oc=linkback

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About Chef Lex

20 yrs in the business, I am on a constant journey to improve my basic knowledge of food preparation and historical content. Everyday is an opportunity to educate myself... Cooking is like love, it should be entered into with abandon or not at all..

Posted on March 14, 2014, in Seafood and tagged , , , , , , . Bookmark the permalink. 2 Comments.

  1. Ann Willis-Davis

    Thanks for sharing. I’m sure we’ll enjoy.

    Like

  2. Thank you, please do and let me know how it go

    Like

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