Crawfish Etoufee
Posted in:
Seafood
Wed, Nov 23, 2011, 06:00, 13 Years ago
0 out of 5 with 0 ratings
Directions
- Thaw crawfish if frozen.
- In a l0-inch skillet, combine butter and flour. Add onions, celery, green pepper, parsley and garlic. Sautee vegetables over medium heat, stirring constantly for 5 minutes or until tender.
- Add cool water gradually and continue to stir; cook until thick.
- Stir in crawfish, lemon juice, salt and pepper to taste; heat thoroughly.
Serve over the rice.
If you're not feeling adventurous, you can substitute shrimp for the crawfish; if you like lobster, though, you'll love these little critters the Cajuns call Mud Bugs!
Ingredients
2 pounds cooked, peeled crawfish, fresh or frozen1/4 cup butter, melted3 tablespoons all-purpose flour1 cup chopped sweet onions1/2 cup chopped celery1/4 cup chopped green pepper2 tablespoons chopped parsley1 clove garlic, minced1/2 cup water1 tablespoon lemon juice1/4 teaspoon salt1/4 teaspoon cayenne pepper3 cups cooked rice
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