CRAWFISH ETOUFFéE

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Crawfish Etouffée image

Provided by Marcelle Bienvenu

Categories     Onion     Shellfish     Sauté     Quick & Easy     Mardi Gras     Dinner     Bell Pepper     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
  • Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
  • Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

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    #time-to-make     #main-ingredient     #preparation     #seafood     #easy     #shellfish     #crawfish     #3-steps-or-less     #4-hours-or-less

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