Crawfish Etouffee
Crawfish Etouffee is an impressive dinner. Made with 1 lb. fresh or frozen peeled crawfish tails or shrimp, 2 large onions, chopped, 1 c. chopped celery, 1/2 c. chopped green pepper and 2 cloves garlic, minced, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Thaw crawfish or shrimp if frozen.
In a heavy 3-quart saucepan, cook onions, celery, green pepper and garlic, covered, in oil, margarine or butter about 10 minutes, stirring until 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 until crawfish are tender or shrimp turn pink.
Serve with hot cooked rice.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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