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Crawfish Étouffée

2 lbs. fresh crawfish tails
2 medium onions, finely chopped
1 1/2 bell peppers, finely chopped
2 teaspoons garlic (1 teaspoon per pound per pound of crawfish)
2 tablespoons flour (1 tablespoon per pound of crawfish)
1 stick margarine or butter (1/2 a stick per pound of crawfish)
salt and pepper or your favorite season-all (try Tony Chachere's) to taste
cooked white rice

  1. Melt butter or margarine at low heat.
  2. Add onions, bell pepper and garlic. Sauté slowly at very low heat (this gives the chef plenty of time to marinate) until onions are transparent.
  3. Add flour, stirring frequently to prevent lumps and sticking.
  4. Add crawfish tails and season to taste. Cover and cook for 15 minutes stirring frequently. Serve hot over rice.

 

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