Abe'S Crayfish Etouffee Recipe

Name: Abe'S Crayfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 lb. live crayfish; 1/4 c. oil; 5 medium onions, minced; green onion tops, chopped; 1/4 green pepper, chopped; parsley; crayfish fat or 1 stick butter; cayenne pepper; salt; Worcestershire sauce

Servings: persons

1
Wash thoroughly and cull crayfish.
2
To approximately 10 gallons of boiling water, add crayfish and scald for 5 minutes or until half cooked.
3
This is very important!
4
If they are not scalded long enough, they will break up and become mealy.
5
Cook and peel, separating fat from the tails.
6
Heat oil in pot.
7
Add minced onions, green onion tops, green pepper and parsley.
8
Saute.
9
Add crayfish fat or butter and cook over low heat until fat comes to the top, stirring constantly.
10
Add tails, cayenne pepper, salt and Worcestershire sauce to taste.
11
Add a small amount of hot water until etouffee is of desired consistency.
12
Simmer 30 minutes. Serve over hot rice.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 lb. live crayfish, 1/4 c. oil, 5 medium onions, minced, green onion tops, chopped, and more.

Yes, Abe'S Crayfish Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Abe'S Crayfish Etouffee

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