Game and Exotic, Main Dishes, Seafood

Crawfish Etouffee

  • 1 stick Butter
  • 2 cups Onions, chopped
  • 1 cup Celery, chopped
  • 1/2 cup Green pepper, diced
  • 1 pound Crawfish tails
  • 2 Bay leafs
  • 1 tablespoon Flour
  • 1 cup Water
  • 1 teaspoon Salt
  • 1/4 teaspoon Cayenne pepper
  • 2 tablespoons Parsley, fresh, chopped
  • 3 tablespoons Green onion, minced

    • Melt butter and add trinity.

    Cook until soft, 10-12 minutes.

    Add crawfish andbay leaf.

    Reduce heat and cook for 10-12 minutes. When the crawfish begin to throw off some liquid, it is done.

    Dissolve flour in water and add to crawfish mixture.

    Season with salt and cayenne and cok until mixture thickens slightly.

    Add parsley and green onion and cook additional 2 minutes.

    Remove bay leaf andserve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!