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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful. Ingredients:
1 (1 lb) bag peeled crayfish tail, not drained |
1/2 cup butter |
1 large onion, minced |
1 large bell pepper, minced |
2 stalks celery, minced |
1 tablespoon minced garlic |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
1/4 teaspoon ground cayenne pepper |
1 tablespoon flour |
1/2 cup water |
cooked rice |
Directions:
1. In dutch oven melt butter over medium heat.
2. Add onions, bell pepper, celery and garlic.
3. Saute vegetables until soft, about 30 to 45 minutes.
4. Add Crawfish tails and seasonings.
5. Cover and simmer for 10 minutes.
6. Mix flour in water, stirring to make a smooth liquid.
7. Add to crawfish mixture, cover and simmer for 10 more minutes.
8. Serve on hot rice.
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