• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crawfish Etouffee #3

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 lb Cleaned crawfish tails
  • 1 Stick corn oil margarine
  • 1 lg Onion; chopped fine
  • 2 Ribs celery; chopped fine
  • 1 md Bell pepper; chop fine
  • 1 Recipe golden roux (below)
  • 2 ts Salt
  • 1/4 ts Red cayenne pepper
  • 1 ts Paprika
  • 1/2 c Water


1/2 Stick corn oil margarine
4 tb Flour

Saut”š onions, celery and bell pepper in margarine; add salt and paprika.
Add golden roux. Stir until well blended. Add crawfish tails; cook ten
minutes on medium-high heat, stirring often. Add water and simmer 30
minutes. Add additional water if too thick. Serve hot over rice. Serves 4.

To make golden roux: Melt margarine in a cast iron skillet over low
temperature. Blend in flour; cook until golden color, stirring
occasionally. Takes about 15 minutes.

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