crawfish etoufee
(1 RATING)
Another favorite for all you cajun eaters out there. Etoufee can be made with shrimp, chicken, pork or crawfish. 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.
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prep time
cook time
40 Min
method
---
yield
2 to 4
Ingredients
- 1 cup margarine
- 2 - medium onions, chopped
- 1/2 - garlic clove, chopped
- 1 - large green bell pepper, chopped
- 1 pound shelled crawfish
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 2 - 8-oz cans tomato sauce
How To Make crawfish etoufee
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Step 1Melt 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.
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Step 2Reduce 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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