Crawfish Etouffee for 4
| Category: | Seafood |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_CREOLE |
Ingredients
For
4
Person(s)
Recipe
| 6 Tbsp(s) Butter |
| 0.25 cup(s) Flour |
| 1 cup(s) Onion, chopped |
| 0.5 cup(s) Green Pepper, chopped |
| 0.5 cup(s) Celery, chopped |
| 1 Tbsp(s) Garlic, minced |
| 1 lb(s) Crawfish Tails |
| 0.5 cup(s) Crawfish Fat |
| 1 tsp(s) Salt |
| 0.25 tsp(s) Black Pepper |
| 0.25 tsp(s) Cayenne |
| 1 tsp(s) Lemon Juice |
| 0.33 cup(s) Green Onion Tops, chopped |
| 1 Tbsp(s) Parsley, minced |
| 1 cup(s) Water, cold |
| 2 cup(s) Water, hot |
Crawfish Etouffee for 4 Directions
- Melt the butter in a 6 qt pot over low heat (3 of 10). Slowly whisk in the flour, stirring constantly. Cook for about 20 minutes until a medium brown roux is formed.
- Add the onion, green pepper, celery, and garlic. Stir to glaze all the vegetables. Cook until softened and tender, about 20 minutes. Add the crawfish tails, crawfish fat, salt, black pepper, cayenne, lemon juice, green onion tops, and parsley. Mix well. Add 1 cup of cold water and bring to a boil, then simmer for 12 minutes. Stir frequently.
- When ready to serve add 1-2 cups of hot water to make a gravy.
- Serve over cooked rice.
