A Louisiana Recipe: Crawfish Etoufee


Ingredients

  • 2 lb. crawfish
  • 1 stick butter
  • 1 c. onions, chopped
  • 1/2 c. shallots
  • 1/2 c. celery
  • 1 clove garlic, minced
  • 1/2 c. green pepper, diced
  • 1 T. flour
  • 1 small can tomato sauce ( 8 oz.)
  • 2 c. water
  • 1 T. Worcestershire sauce
  • Salt
  • Pepper
  • Tabasco sauce
  • Cayenne pepper

Instructions

  • Saute vegetables in butter until tender.
  • Add garlic and cook one minute more; do not burn.
  • Add flour and stir until golden brown.
  • Add tomato sauce.
  • Stir in water and crawfish; simmer 10 minutes or until crawfish are tender.
  • Season to taste with salt, pepper, Worcestershire sauce, and cayenne. 
  • Cook slowly 10-15 minutes more.
  • Serve over cooked rice.
  • Serves 4-6
Louisiana Crawfish Etoufee