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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
2 lbs crayfish tails |
1/2 cup butter |
1 cup onion, chopped |
1/2 cup bell pepper, chopped |
1/2 cup celery, chopped |
2 cups cold water |
1 tablespoon cornstarch |
1/4 cup chopped green onion |
1/4 cup chopped parsley |
creole seasoning |
salt, to taste |
1 pinch thyme |
1 pinch dried oregano |
black pepper, freshly ground |
cayenne pepper |
1 bay leaf |
cooked long-grain rice |
Directions:
1. Season the crawfish tails with salt, black pepper and cayenne pepper.
2. Heat butter in saute pan until melted.
3. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
4. Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
5. Bring to a boil, reduce heat to low and simmer for 30 minutes.
6. Mix corn starch in the remaining 1/2 cup water.
7. Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
8. Serve over hot cooked long grain rice.
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