CRAWFISH ETOUFFEE
I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.
Provided by PaulaG
Categories Crawfish
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Season the crawfish tails with salt, black pepper and cayenne pepper.
- Heat butter in saute pan until melted.
- Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
- Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
- Mix corn starch in the remaining 1/2 cup water.
- Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
- Serve over hot cooked long grain rice.
Nutrition Facts : Calories 200.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 151.9, Sodium 160.8, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 17.4
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chibuzor okoye
[email protected]I'm not sure if I can find crawfish in my area, but I'll see if I can find a substitute.
rayan Mondol
[email protected]I've never cooked crawfish before, but this recipe seems easy enough to follow.
Parvej Afridi
[email protected]I'm not sure what etouffee is, but this recipe looks interesting.
Rida Berbit
[email protected]This recipe seems like it would be a lot of work, but I'm willing to give it a try.
Kohinoor Ahmad
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to try to make it anyway.
Raj Fire 2K
[email protected]This recipe is a bit too spicy for my taste, but I'm sure I could adjust the amount of cayenne pepper.
Abbas janii
[email protected]I'm not a big fan of crawfish, but this recipe makes me want to try it again.
Arix0n
[email protected]This recipe looks delicious. I'm going to pin it for later.
Engr: Abid Ali
[email protected]I can't wait to try this recipe this weekend.
nadimul Islam
[email protected]This recipe is a great way to use up leftover crawfish.
XxsupernovaxX
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Adamxd xd
[email protected]This etouffee is so good, I could eat it every day.
Ms Jannat
[email protected]I've tried many crawfish etouffee recipes, but this one is by far the best. It's the perfect balance of spices and flavors.
Kolawole Oluwaremilekun
[email protected]This recipe is easy to follow and the results are delicious. I love the addition of the okra.
Zafar Ameer
[email protected]I made this etouffee for a party and it was a huge success. Everyone loved it and asked for the recipe.
Felicia Flowers
[email protected]This is the best crawfish etouffee I've ever had. It's so flavorful and creamy. I highly recommend this recipe.
Akber Shah
[email protected]I followed the recipe exactly and the etouffee turned out perfect. It was so delicious and my family loved it.
Mahi Virk
[email protected]This recipe is amazing! The flavors are so rich and complex. I will definitely be making this again.
Aizaz Mehmood
[email protected]I've made this crawfish etouffee recipe several times now and it's always a hit. The roux is the key - it really makes the dish.
Dilruba Nasrin
[email protected]This crawfish etouffee recipe is a keeper! It's so flavorful and easy to make. I love that I can use frozen crawfish, which makes it a great weeknight meal.