Crawfish Etouffee Recipe
The crawfish etouffee is prepared with crawfish or shrimp and vegetables. Cooked along with tomato sauce, butter and water, the etouffee is flavored with garlic, red and black pepper. Simmered to a finish, it is best served over rice.
Ingredients
| Frozen shrimp | 1 pound, peeled | |
| Onions | 2 Large, finely chopped | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Green pepper | 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 cup cooking oil, butter, or margarine | ||
| 2 tablespoons crawfish fat, butter, or margarine | ||
| Cornstarch | 4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Hot cooked rice | ||
Directions
Thaw crawfish tails or shrimp, if frozen.
In a heavy 3 quart saucepan cook onions, celery, green pepper, and garlic, covered, in oil, butter, or margarine about 10 minutes or till tender.
Add crawfish fat, butter, or margarine, stirring till melted.
Stir in cornstarch.
Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper, and black pepper.
Bring mixture to boiling.
Reduce heat.
Simmer, uncovered, about 5 minutes or till crawfish are tender or shrimp turn pink.
Serve with hot cooked rice.
In a heavy 3 quart saucepan cook onions, celery, green pepper, and garlic, covered, in oil, butter, or margarine about 10 minutes or till tender.
Add crawfish fat, butter, or margarine, stirring till melted.
Stir in cornstarch.
Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper, and black pepper.
Bring mixture to boiling.
Reduce heat.
Simmer, uncovered, about 5 minutes or till crawfish are tender or shrimp turn pink.
Serve with hot cooked rice.
Chef
