A Louisiana Recipe: Crawfish Etouffee
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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
Video on How to Make Crawfish Etouffee
YouTube video from Louisiana Travel |
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Other Crawfish Etouffee Recipes
We typically cook with the recipe we have listed above. But at times we use others ... here are a few of our favorites:
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