Unless you've eaten crawfish before I would suggest you stick with something you've tried. Crawfish is not for just anyone.
But once you've tried them, you'll keep coming back for more.
One more thing...cayenne pepper is HOT, HOT, HOT. If you're not use to it, try just a dash and then add a little more until it reaches what you can stand.
★★★★★ 1 vote5
2medium onions, chopped
1/2garlic clove, chopped
1large green bell pepper, chopped
1 lbshelled crawfish
1/8 tspfreshly ground pepper
1/8 tspcayenne pepper
28-oz cans tomato sauce
How to Make Crawfish Etoufee
- Melt 1/2 cup of the margarine in a large skillet over medium-high heat. Saute onion, garlic and bell pepper. Saute until onions are tender.
- Reduce heat to low; add crawfish and saute until pink. Season with salt, pepper and cayenne. Stir in tomato sauce and remaining 1/2 cup margarine. Simmer 40 minutes. Serve over hot cooked rice.