Crayfish Etouffee Recipe

Name: Crayfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb butter; 6 cups onions, Chopped; 2 cups green peppers, Chopped; 5 cloves garlic; 4 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon sugar; 1/4 cup tomato paste; 3 tablespoons cornstarch; 1 1/2 cups water; 1 1/2 cups white wine; 4 lbs crawfish tail meat; 1 scallion, chopped; 1 teaspoon Kitchen Bouquet

Servings: persons

3/4 lb butter
6 cups onions, Chopped
2 cups green peppers, Chopped
5 cloves garlic
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 cup tomato paste
3 tablespoons cornstarch
1 1/2 cups water
1 1/2 cups white wine
4 lbs crawfish tail meat
1 scallion, chopped
1 teaspoon Kitchen Bouquet

1
In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft.
2
Stir in salt, black and cayenne pepper, sugar and tomato paste.
3
Simmer, stirring occasionally, for 20 minutes.
4
Dissolve cornstarch in water; add wine to mixture.
5
Cook for 20 minutes or until sauce thickens.
6
Add crayfish, green onion and Kitchen Bouquet.
7
Refrigerate overnight.
8
Reheat and serve over rice.
9
Don't overcook.
10
Boiling crayfish: Discard any dead crayfish in the sack.
11
Wash crayfish in clean, cool water just before cooking.
12
They do not need to be purged with salt during washing.
13
Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water.
14
Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish.
15
It's usual to add potatoes and corn on the cob to the boil.
16
Crayfish are easiest to peel when still warm.

848

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 15 ingredients. The key ingredients include: 3/4 lb butter, 6 cups onions, Chopped, 2 cups green peppers, Chopped, 5 cloves garlic, and more.

Yes, 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.

Crayfish Etouffee

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