Crawfish Etouffe Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Stick: butter,
2 cup: Chopped onions,
1 cup: Chopped celery,
1/2 cup: Chopped green bell peppers,
1 lbs: Peeled crawfish tails,
2 tsp: Minced garlic,
2: Bay leaves,
1 tbsp: Flour,
1 cup: Water,
1 tsp: Salt,
pn Cayenne,
2 tbsp: Finely chopped parsley,
3 tbsp: Chopped green onions,
Directions:
In a large saute pan over medium high heat, melt the butter. Add the
onions, celery, and bell peppers and saute until the vegetables are
wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay
leaves and reduce the heat to medium. Cook the crawfish for 10 to 12
minutes, stirring occasionally. Dissolve the flour in the water. Add
the crawfish mixture. Season with salt and cayenne. Stir until the
mixture thickens, about 4 minutes. Stir in the parsley and green
onions and continue cooking for 2 minutes. Serve over steamed rice.
Yield: 4 servings
EMERIL LIVE SHOW #EMIA25
Source from luhu.jp
onions, celery, and bell peppers and saute until the vegetables are
wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay
leaves and reduce the heat to medium. Cook the crawfish for 10 to 12
minutes, stirring occasionally. Dissolve the flour in the water. Add
the crawfish mixture. Season with salt and cayenne. Stir until the
mixture thickens, about 4 minutes. Stir in the parsley and green
onions and continue cooking for 2 minutes. Serve over steamed rice.
Yield: 4 servings
EMERIL LIVE SHOW #EMIA25
Source from luhu.jp
Tags
Emeril