Classic Crawfish Sausage Etouffee
2002-05-13- Course: Main Dishes
- Yield : 1
- Servings : 6 - 8 servings
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
-
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A Cajun dish so common, it’s in everyone’s recipe box. The no-soup etouffee -one of my personal favorites.
Ingredients
- 2 lbs peeled crawfish tails
- 1/2 stick (1/4 cup) butter
- 1/2 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves of garlic
- 1 tbsp cornstarch
- 1 tbsp crawfish fat or butter
- 1 (15 oz) can tomato sauce
- 2 cups cold water
- 1/2 cup chopped green onion tops
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 1 pound smoked sausage
- 2 teaspoon onion powder
- 1 teaspoon garlic powder-granules
Directions
Step 1
Season crawfish tails with salt and pepper and set aside.
Step 2
Melt butter in a heavy pot; add onions, bell pepper, celery and garlic; cook-saute until soft.
Step 3
Add one pound of coin sliced, smoked sausage
Step 4
Smoked sausage may be lightly browned before adding to the dish
Step 5
Dissolve cornstarch in water.
Add crawfish fat (butter), tomato sauce, garlic and onion powder and the 2 cups of water to which the cornstarch has been dissolved in.
Step 6
Cook over low heat for 30 minutes.
Step 7
Add onion tops and parsley and crawfish tails.
Step 8
Cook for an additional 10 to 15 minutes.
Step 9
Serve over rice.
Average Rating
(4 / 5)
3 people rated this recipe
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