Crayfish Etouffee
Crayfish Etouffee is an moderately easy dinner. Made with 1 c. mazola oil, 1 c. celery, chopped, 1/2 c. bell pepper, chopped, 2 tbsp. parsley, chopped and 2 tbsp. green onion tops, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In Mazola oil cook onions, celery and bell peppers until soft. Add as much crayfish fat as you have and let cook well.
Add 1 cup water, then add 10 pounds of boiled, peeled and deveined crayfish tails.
Cook about 15 minutes.
Better if made the day before.
When heating, do so very carefully, as tails will cook too much.
Serve over rice.
Serves 12.
π· Perfect Pairings
Complete your meal with these
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