Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbsp. butter; 2 c. chopped onions; 2 medium cloves garlic, minced; 2 Tbsp. chopped green pepper; 2 Tbsp. minced parsley; 2 level Tbsp. cornstarch; 1/4 c. chopped celery; 2 Tbsp. chopped green onions; 1 lb. crawfish tails (fat optional); 1 1/4 tsp. salt; 1/4 tsp. black pepper; 1/8 tsp. red pepper

Servings: persons

6 Tbsp. butter
2 c. chopped onions
2 medium cloves garlic, minced
2 Tbsp. chopped green pepper
2 Tbsp. minced parsley
2 level Tbsp. cornstarch
1/4 c. chopped celery
2 Tbsp. chopped green onions
1 lb. crawfish tails (fat optional)
1 1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper

1
Melt butter in heavy saucepan.
2
Saute onions, garlic, green pepper and celery until onions are clear.
3
Add 1/8 cup water.
4
Cook until vegetables are done (about 15 minutes).
5
Add crawfish meat and fat.
6
Cover and cook 15 minutes on low fire.
7
Stir occasionally.
8
Add rest of ingredients, taking cornstarch, stirring in about 1/2 cup water until well dissolved.
9
Cook 5 minutes more. Serves 4 to 5. Cajun's serve this one over cooked rice, but it's a great dip.

459

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 12 ingredients. The key ingredients include: 6 Tbsp. butter, 2 c. chopped onions, 2 medium cloves garlic, minced, 2 Tbsp. chopped green pepper, and more.

Yes, Crawfish 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.

Crawfish Etouffee

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