Crawfish Étouffée

Main Course

Recipe courtesy of Verna Fontenot for Louisiana Kitchen & Culture

Serves 4-6

Ingredients: 
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped peppers, such as banana, hot pepper, green, or cayenne
  • 1 pound Louisiana crawfish tails with fat
  • 1/4 cup green onion tops, finely chopped
  • 2 tablespoons fresh parsley
  • 2 tablespoons tomato sauce
  • 1 cup water, blended with 1 heaping tablespoon flour
  • salt and pepper to taste
  • hot cooked rice for serving

Crawfish Etouffee

 

Click image to enlarge.

 

Method: 

In a large pan set over medium-high heat, saute onions and peppers in oil. Add crawfish, onion tops, and parsley and stir. Add tomato sauce, water and flour mixture, salt, and pepper, and blend thoroughly. Reduce heat to low and simmer until thickened, about 30 minutes. Serve over rice.

Similar Recipes by course
Spanish Pork Tenderloin Bites My Mom's Chicken and Dumplings Champagne Chicken Grilled Chicken with Shawarma Spices Butter-Poached Shrimp Seafood Creole
Summer Shrimp Wraps Shrimp Fricassee Gnocchi with Ricotta Grilled Guajillo Chicken Steak Meuniere Simple Chicken Pot Pie

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive