Crawfish Etouffe
Source of Recipe
Emeril Lagasse - Food Network
Recipe Introduction
Recipe Summary
This is very yummy! Lots of good veggies. I just used frozen crawfish tails already peeled and ready.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
List of Ingredients
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley (I used 1 tb. dried)
3 tablespoons chopped green onions
cooked steamed white rice for serving
Recipe
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Remove bay leaves and discard. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
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