Crawfish Etouffee
Recipe type: Shellfish
Serves: 4
  • 1/4 pounds butter
  • 1/2 Cup celery, chopped
  • 4 cloves garlic, chopped fine
  • 2 Cups cold water
  • 1/4 Cup chopped green onion tops
  • salt, red and black pepper
  • 2 pounds crawfish tails
  • 1/4 Cup oil
  • 1 Cup chopped onions
  • 2 Tablespoons crawfish fat (or more)
  • 2 teaspoons cornstarch
  • 1/4 Cup parsley, chopped
  1. Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 cup water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes.
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