Tony's Crawfish Etouffee Recipe
Ingredients
1 lb. peeled crawfish tails
1 stick margarine
1 medium onion, chopped
1/2 green bell pepper, chopped
1 Tbsp. Worcestershire sauce
1 clove garlic
2 Tbsp. cornstarch
1 Tbsp. paprika
1 Tbsp. chopped onion tops
2 cup water
Tony's famous Creole seasoning or salt and pepper to taste
Directions
Melt margarine in aluminum Dutch oven (don't use iron pot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper.
Add paprika to margarine.
Saute crawfish tails about 5 minutes.
Remove crawfish and set aside.
To pot, add onions, bell pepper and garlic.
Saute well at least 10 minutes.
Return crawfish tails to pot and add 2 cups water and Worcestershire sauce.
Stir and simmer slowly about 40 minutes.
Check for taste.
Add more seasoning if necessary.
Add mixture of cornstarch and water slowly until slightly thickened
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper.
Add paprika to margarine.
Saute crawfish tails about 5 minutes.
Remove crawfish and set aside.
To pot, add onions, bell pepper and garlic.
Saute well at least 10 minutes.
Return crawfish tails to pot and add 2 cups water and Worcestershire sauce.
Stir and simmer slowly about 40 minutes.
Check for taste.
Add more seasoning if necessary.
Add mixture of cornstarch and water slowly until slightly thickened
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