CRAWFISH ETOUFFEE

CRAWFISH ETOUFFEE image

Categories Fish

Yield 8

Number Of Ingredients 15

2 pounds crawfish tails
1/4 pound butter
1 cup minced onion (half large onion)
1/2 cup minced bell (half pepper) pepper
1/2 cup minced (half stalk)celery
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon corn starch
1/4 cup chopped green onion
1/4 cup chopped parsley
3 tsp Creole seasoning blend, to taste
Salt, to taste
Pinch dried thyme
Pinch dried oregano
1 bay leaf

Steps:

Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice. YIELD: Dinner for 8, with leftovers. Try combo butter and olive oil for lighter version.