Today I made one of my favorite recipes, and it turned out so well, I thought it would be fun to share the recipe. I can't take credit for it. This recipe for crayfish etouffee came from a friend in Louisiana.
Ingredients:
1/4 pound butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
salt, red and black pepper to taste
Tabasco sauce to taste
1 to 2 pounds crayfish tails with fat
4 tbsps flour
2 cups water
4 chicken bouillon cubes or equivalent
green onion tops, chopped
parsley, chopped
Melt the butter in a heavy skillet. Saute the veggies in butter for half-an-hour. Add seasonings to taste, then crawfish tails with fat. Allow to saute for a minute, then stir in the flour. Continue cooking for three minutes. Then add: water, bouillon, the green onions and parsley. Simmer for 10 to 15 minutes. Serve over rice. makes 4 to 6 servings.
Hope you enjoy it!
Ingredients:
1/4 pound butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
salt, red and black pepper to taste
Tabasco sauce to taste
1 to 2 pounds crayfish tails with fat
4 tbsps flour
2 cups water
4 chicken bouillon cubes or equivalent
green onion tops, chopped
parsley, chopped
Melt the butter in a heavy skillet. Saute the veggies in butter for half-an-hour. Add seasonings to taste, then crawfish tails with fat. Allow to saute for a minute, then stir in the flour. Continue cooking for three minutes. Then add: water, bouillon, the green onions and parsley. Simmer for 10 to 15 minutes. Serve over rice. makes 4 to 6 servings.
Hope you enjoy it!