Crawfish Etouffee... C.J.'S Crawfish Recipe |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the easiest crawfish etouffee I have made!!! You use ice to control the liquid and it is a no fail version!! Ingredients:
1 lb crawfish tail (from louisiana!) |
1 medium onion, chopped |
1 bell pepper, chopped |
1 tablespoon minced garlic |
4 tablespoons butter or 4 tablespoons margarine |
1 tablespoon flour |
tony chachere's seasoning |
ice |
Directions:
1. cook onion, bell pepper, garlic and margerine/butter over medium heat in a heavy pot.
2. cook this mixture until it is soft and pasty.
3. add flour to the mixture.
4. stir and cook this for about 10 minutes.
5. add crawfish and mix together.
6. add ice, 1 cube at a time to reach the consistency you wish.
7. season to taste with the Tony's.
8. serve over rice.
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