Side Pannel
Crawfish Etouffee
Ingredients List
- 2 lb Crawfish tails
- 1/4 c Oil
- 1 c Onion; chopped
- 2 tb Crawfish fat or more
- 2 ts Cornstarch
- 1/4 c Parsley; chopped
- 1/4 lb Butter or oleo
- 1/2 c Celery; chopped
- 40 ml Garlic; chopped fine
- 2 c Cold water
- 1/4 c Green onion tops; chopped
- Salt and pepper to taste
- Cayenne pepper to taste
- Tabasco sauce to taste
Directions
Season crawfish and set aside. Melt oleo, add seasoning, stirring
constantly. Add crawfish and 1 1/2 c. water. Bring to boil, lower heat
and cook slowly 30 min. stirring constantly. Dissolve cornstarch in
remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook
for additional 10 min.
Serves 4-6 Source: Pots, Pans and Pioneers, 15th printing.
Donna Leger, Lafayetta, LA.
constantly. Add crawfish and 1 1/2 c. water. Bring to boil, lower heat
and cook slowly 30 min. stirring constantly. Dissolve cornstarch in
remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook
for additional 10 min.
Serves 4-6 Source: Pots, Pans and Pioneers, 15th printing.
Donna Leger, Lafayetta, LA.
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