Crawfish Etouffee
Crawfish Etouffee is an impressive dinner. Made with 1 lb. crawfish tails, peeled, 1/8 to 1/4 lb. oleo, tabasco sauce to taste, 1 to 2 tbsp. lemon juice and 2 c. onions, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.
π· Perfect Pairings
Complete your meal with these
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