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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb crawfish tails with fat
1 stick unsalted sweet cream butter
1 large yellow onion
1 medium bell pepper
1 bunch green onions
3 cloves garlic
Cornstarch
Tony Chachere's Creole Seasoning
2 tbsp paprika
Directions:
Directions:
Put onion, bell pepper and garlic into blender and liquefy, set aside.
In Dutch oven melt butter and combine 2 tbsp paprika.
Season meat generously with Tony's and saute in butter for 10 minutes.
Remove meat and combine vegetables and simmer for 10 minutes or until caramelized.
Put meat back in with vegetables and butter mix and add just enough water until crawfish tails are covered, simmer 30 minutes.
Add cornstarch to thicken, add green onions to taste and color, season to taste.
Serve over bed of rice.

 

 

 

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