Crawfish Etouffe (sallye) Recipe

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CRAWFISH ETOUFFE (SALLYE)

sallye bates

By
@grandedame

Tweaked from a recipe from The Louisiand Swamp Thing & Crawfish Festival held annually here in Austin.

If you don't have or like the little "mud bugs", you can substitute shrimp.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 to 2 lb
crawfish meat
6 Tbsp
butter
2 c
minced onions
2 clove
minced garlic
2 medium
green bell peppers, chopped
1 c
celery, chopped
2 Tbsp
minced parsley
1 1/2 Tbsp
chopped green onions
1/4 c
crawfish fat (or fish oil)
1 1/2 tsp
sea salt
1 tsp
black pepper
1 tsp
creole seasoning (HOMEMADE CREOLE SEASONING (SALLYE))
3 to 4 c
cooked rice
8 c
water (or vegetable broth)

Step-By-Step

1Vegetables can be chopped or minced in food processor and set aside
2Melt butter in large cast iron or heavy skillet over medium high heat

Saute onion, garlic, bell peppers and celery until onions are clear.

Add 8 cups water, cover pan and simmer over low heat for 15 minutes until vegetables are tender.
3Add crawfish fat (or fish oil), salt, pepper, and creole seasoning, replace cover, and continue simmering for 15 more minutes.
4Add crawfish, and continue cooking for 15 more minutes

Add green onions and parsley and cook 5 more minutes,

Remove from heat and serve while still hot.
5Spoon over cooked rice.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole