Crawfish Etouffeé
A Cajun recipe for Crawfish Etouffeé.
SouthernChickenEasy3 minBy Northstar
Ingredients
Servings
4
- 1 stick oleo
- 1 lb crawfish tails
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 0.5 bell pepper, chopped
- 1 tbsp paprika
- 0.5 tsp salt
- 0.3 tsp black pepper
- pinch of thyme
- 1 bay leaf
- 1 can chicken broth
Instructions
- 1
Onion tops MELT oleo. ADD crawfish and cook 2-3 minutes. REMOVE crawfish with slotted spoon. ADD vegetables and seasonings. SAUTE' 10 minutes. REMOVE bay leaf after 5 minutes. RETURN crawfish to pot. ADD broth and cook on low for 30 minutes. ADD green onions and cook 10 minutes. Thicken with cornstarch if desired. Serve over rice. The next recipes come from Patti, Lafayette, Louisiana -- a true Southern Belle. You'll note she really goes for Tony's Seasoning, but you can make your own. See Cajun Seasoning in the Grab Bag section.
Tags
soupcajun-recipes