Recipes
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Crawfish Etoufee
Ingredients:
- 1 lb fresh or frozen peeled crawfish tails
- 1 1/2 cups finely chopped onions
- 1 cup finely chopped celery
- 1/1 cup finely chopped green pepper
- 2 cloves garlic, minced or pressed (we like more)
- 1/4 cup butter
- 2 T butter
- 4 T cornstarch
- 1 cup water
- 1/2 cup tomato sauce (paste taste better but use less)
- 1/2 tsp salt
- 1/2 tsp ground red pepper
- 1/4 tsp freshly ground black pepper
- Hot rice (cook in the rice cooker or on top of the stove)
Thaw and clean crawfish tails. Set aside. In a heavy 3 qt
sauce pan, brown onions, celery, green pepper, and pressed
garlic in 1/2 cup butter until tender (about 10 minutes). Add
the extra 2 T butter, stir until melted. Stir in cornstarch. Stir
well. Add crawfish tails, water, tomato sauce or paste, salt,
red and black pepper. Bring to a boil. Reduce heat and
simmer uncovered until the crawfish tails are tender (about 5
minutes or so). Serve over hot rice.
Makes 4 servings.
sauce pan, brown onions, celery, green pepper, and pressed
garlic in 1/2 cup butter until tender (about 10 minutes). Add
the extra 2 T butter, stir until melted. Stir in cornstarch. Stir
well. Add crawfish tails, water, tomato sauce or paste, salt,
red and black pepper. Bring to a boil. Reduce heat and
simmer uncovered until the crawfish tails are tender (about 5
minutes or so). Serve over hot rice.
Makes 4 servings.
My ex-sister-in-law
used a different
recipe for my
sister's 50th
birthday party, but
I prefer my
mother's old recipe.
Don't get me
wrong, hers was
good, but I don't
have the recipe!
used a different
recipe for my
sister's 50th
birthday party, but
I prefer my
mother's old recipe.
Don't get me
wrong, hers was
good, but I don't
have the recipe!
