crawfish etouffee

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 1/4 cup(s) vegetable oil; 1 cup(s) onion, finely chopped; 1/2 cup(s) celery, finely chopped; bell p1/2 cup(s) green bell pepper, finely chopped; 2 clove(s) garlic, minced; 1 tablespoon(s) tomato paste; 1 teaspoon(s) cornstarch; 3/4 cup(s) fish stock; 1 pound(s) shelled crawfish tails; cup(s) scallions, thinly sliced; 1/4 cup(s) parsley, chopped; 1/2 teaspoon(s) tabasco sauce; 1/4 teaspoon(s) salt; - hot basmati rice

(1 RATING)

3 Pinches

Lynette C

Gulf Breeze, FL

Updated on Aug 5, 2018

A traditional etouffee using crawfish and the Cajun holy trinity.

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/4 cup vegetable oil
1 cup onion, finely chopped
1/2 cup celery, finely chopped
bell p1/2 cup green bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cornstarch
3/4 cup fish stock
1 pound shelled crawfish tails
cup scallions, thinly sliced
1/4 cup parsley, chopped
1/2 teaspoon tabasco sauce
1/4 teaspoon salt
- hot basmati rice

How To Make crawfish etouffee

Step 1

In a large skillet, heat the oil over medium-high heat. Add the onion, celery, bell pepper, and garlic. Cook 8 to 10 mintues or until tender, stirring frequently. Stir in the tomato paste and cook for 1 minute.

Step 2

In a small bowl, combine the cornstarch and fish stock. Stir until smooth.
Step 3

Add to the vegetables in the skillet and bring to a boil, stirring constantly. Add the crawfish, scallions, parsley, Tabasco sauce, and salt. Cook 5 minutes or until the crawfish are tender, stirring frequently. Serve over hot rice.
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