Crawfish Etouffée IV (Etoufée)
2004-01-15- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
-
Add to Recipe Box
It only takes 20 minutes to prep and it’s the BEST Dish I have cooked in a very long time!!!
Ingredients
- 4 cups finely chopped onions
- 2 cups finely chopped bell pepper
- 1/2 cup finely chopped celery
- 2 minced garlic
- 2 sticks butter
- 2 lbs crawfish tails with fat
- 4 tbsp flour
- 1 cup water
- 2 tsp salt
- 2 tsp cajun or creole seasonings
- 1/2 cup finely chopped green onion tops (scallions)
Directions
Step 1
In a heavy pot, preferably cast iron, melt butter and then add the onions, bell pepper, celery and garlic. Cook on low heat for 30-40 minutes until vegetables are soft and translucent. Cooking for awhile on low heat is a must, otherwise your dish may taste too oniony.
Step 2
Add flour and stir for one minute. Add crawfish tails and water and continue to cook for 15 minutes.
Step 3
Add seasoning and onion tops and cook for 5 more minutes. More seasoning may be added depending how spicy you like it. Serve over fresh steaming rice with Corn Maque Choux and Fresh Tomato Salad.
Average Rating
(5 / 5)
6 people rated this recipe
42948
Comments