6 - 8
How to cook Cajun Easy Crawfish Etouffee
- 2 pounds shelled crawfish tails (about 6 to 7 pounds crawfish in the shell)
- 1/2 cup butter
- 1 cup chopped green onions
- 1/4 cup chopped parsley
- 1 cup crawfish fat, if available (or 1 cup butter)
- Salt and pepper to taste
- 1 teaspoon cornstarch (optional)
- Lemon slices (optional)
- Hot steamed rice, to serve
- Melt butter in large skillet or Dutch oven and saute green onions until tender; about 10 to 15 minutes.
- Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste.
- Cook over medium heat 15 to 20 minutes. If thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce.
- Serve over steamed rice and garnish with lemon slices, if desired.
- For the best flavor, prepare this dish the day before. Remove from the refrigerator an hour before serving, and reheat just until hot to avoid overcooking the crawfish.
The Cajun Easy Crawfish Etouffee recipe easy to prepare and so good! Etouffee
is a Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.
The literal meaning of etouffee is "smothered," and in the Cajun Easy Crawfish Etouffee dish the crawfish tails are blanketed with a rich, thick sauce.
If you want to cook Crawfish Etouffee, but don't know where to find crawfish, you can substitute shrimp
This recipe for Cajun Easy Crawfish Etouffee serves/makes: 6 - 8
The Cajun Easy Crawfish Etouffee recipe is adopted from The Cajun Cuisine - 1985.
Main Ingredient: Crayfish
Preparation Method: Poached/Simmered