Crawfish Etouffee Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Crawfish tails,
1/4 cup: Oil,
1 cup: Chopped onions,
2 tbsp: Crawfish fat, or more
2 tsp: Cornstarch,
1/4 cup: Parsley, chopped
1/4 lbs: Oleo,
1/2 cup: Chopped celery,
4 Cloves: garlic, chopped fine
2 cup: Cold water,
1/4 cup: Chopped green onion tops,
Salt, red & black pepper
Directions:
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 c. water. Add to mixture. Add onion tops
and parsley. Cook for additional 10 minutes. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
Source from luhu.jp
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 c. water. Add to mixture. Add onion tops
and parsley. Cook for additional 10 minutes. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
Source from luhu.jp