Easy Crawfish Tail Etouffee

1. 1

   Thaw frozen crawfish in fridge overnight or covered in cool water (in sealed package).

2. 2

   You can also use small shrimp if desired.

3. 3

   In large skillet, melt butter then saute onions and bell peppers.

4. 4

   When soft, add Cajun seasoning (Tony Chacheres, Bernards, Richards, Zatarains or use recipe below) and water, tomatoes and crawfish.

5. 5

   Simmer in skillet with lid on for 10 minutes.

6. 6

   Turn off heat and let stand for 10 minutes.

7. 7

   Double or triple recipe for more servings.

8. 8

   Serve over warm rice or mashed potatoes.

9. 9

   CAJUN SEASONING

10. 10

    2 cups sea salt (or table salt) 3 tablespoons black pepper 2 tablespoons garlic powder 1 teaspoon onion powder 1 teaspoon nutmeg 2 tablespoon dried parsley flakes (crushed) 4 tablespoons ground red pepper (cayenne) 2 tablespoons chili powder

11. 11

    This is a large batch.

12. 12

    Combine all ingredients, mixing well; store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.