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| Recipe Name |
Crawfish Etouffee |
| Category |
Fish & Seafood |
| Servings |
4 |
| Total Time |
40 minutes |
| Origin |
Tony Chachere's Basics of Creole Cooking |
| Ingredients |
4 Tbsp margarine
1 lb. crawfish tails
Tony Chachere's Original Creole Seasoning
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tps. corn starch
1 Tbsp. chopped green onions
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| Instructions |
Melt margaring in aluminum pot.
Season crawfish tails with Tony Chachere's Original Creole Seasoning and saute for 3 minutes.
Remove crawfish tails and set aside.
Add onions, bell pepper, and garlic to the pot. Saute for 10 minutes.
Return crawfish tails to the pot; dissolve 1 tpd. corn starch in 1 cup cold water and add to pot.
Stir and simmer slowly for about 20 minutes.
Adjust seasoning and serve over steamed rice. Garnish with green onions.
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