 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This recipe comes from an honest-to-goodness Cajun, a friend of our family back home in Louisiana - no Cajun wannabe here! Ingredients:
1 onion, chopped |
1 green bell pepper, chopped |
3 celery ribs, chopped |
1/2 cup butter |
2 lbs crayfish tails |
1 1/2 cups water |
2 tablespoons cornstarch |
1/4 cup cold water |
green onion |
Directions:
1. In heavy saucepan, saute onion, bell pepper and celery in butter.
2. Add crawfish tails and 1 1/2 C.
3. water.
4. If the crawfish tails still have fat on them, leave it- it makes the dish richer.
5. Simmer, covered for 30 minutes.
6. Mix cornstarch and cold water until smooth; add to crawfish mixture.
7. Simmer for 10 minutes or until etouffee has thickened.
8. Season to taste (I use salt, pepper, and Tony Chachere's Creole Seasoning).
9. Top with green onions and serve over hot cooked rice.
|
|