Crayfish Etouffee Recipe

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Reviewed By nowise
"Not so hot. You need to only use the tails and the fat, change celery to 2 ... read full review"
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  • 2 pounds crawfish
  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup Chopped Green Bell Peppers
  • 1/2 cup chopped celery
  • 1 tablespoon cornstarch
  • 1 cup water
  • salt and cayenne pepper to taste
  • 1/3 cup chopped green onion
  • 1/4 cup chopped fresh parsley
Melt butter, add onions, peppers & celery, cook 8 - 10 mins. add crayfish and cook an additional 6 - 8 mins. Dissolve cornstarch in water, add to mixture. Simmer until it thickens 4 - 5 mins.

Serve with rice, garnish with onion and peppers.

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Crayfish Etouffee Recipe Reviews

crayfish etouffee

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"Not so hot. You need to only use the tails and the fat, change celery to 2 cups, don't garnish, use 1 tbspn Bisquick instead of corn starch and make sure to use cold water to prevent clumping. Also, before adding crawfish tails, add 1/2 can contadina tomato paste. Cajun Land season to tast and a dash of sriracha sauce. Serve with crust baguette. "michyou sum gudeatin deryeah!" Be cajun for cryin' out loud."
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