Crawfish Etouffee Recipe
Ingredients
| Crawfish | 2 Pound, peeled | |
| Dry substitute butter - 4 tablespoons | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onions | 1 Cup (16 tbs), chopped | |
| Green onion tops | 1/4 Cup (16 tbs) | |
| Bell pepper | 1/4 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs) | |
| Black pepper | 1/4 Teaspoon | |
| Pepper red | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
Directions
MAKING
1) Saute onion, pepper and celery in vegetable spray.
2) Add water, crawfish, butter substitute and season well.
3) Place over gentle heat and allow to boil for 30 minutes.
4) Mix cornstarch with 2 tablespoons of water.
5) Stir in the onion tops and parsley and cook for 10 minutes.
SERVING
6) Serve hot over steamed rice.
1) Saute onion, pepper and celery in vegetable spray.
2) Add water, crawfish, butter substitute and season well.
3) Place over gentle heat and allow to boil for 30 minutes.
4) Mix cornstarch with 2 tablespoons of water.
5) Stir in the onion tops and parsley and cook for 10 minutes.
SERVING
6) Serve hot over steamed rice.
Chef
