crawfish etouffee donnas
Crayfish, crawfish, crawdads, mud bugs...Whatever you call them, they are soooo yummy. This is such a delicious recipe. We made it a few years ago for a New Years party. I only got a small bowl before all the guests gobbled it up. They all wanted the recipe. Read the recipe all the way through BEFORE you start cooking. This is another MIL recipe. Can you tell I love her cooking!
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prep time
cook time
45 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1/4 pound butter
- 2 cloves garlic crushed
- 2 large onions chopped
- 2 cups water
- 2 - stalks celery chopped
- 1 - bell pepper chopped
- 4 tablespoons flour
- 4 - chicken bouillon cubes
- 2 - scallions chopped
- - salt, black and red pepper, tabasco to taste.
- 2 tablespoons chopped parsley
- 1 or 2 pounds crawdad tails with fat, that is the yellow stuff at the end of the tails when you buy them in a frozen packet.
How To Make crawfish etouffee donnas
-
Step 1Melt butter in a heavy skillet. Saute veggies (except scallions) in butter , cover and cook 30 minutes. Add seasonings (except parsley) and tails. Saute 1 minute . Stir in flour 1 T at a time and saute 3 minutes. Add water and bouillon cubes, green onions and parsley. Simmer 10-15 min. 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!
Discover More
Category:
Other Soups
Keyword:
#Seafood
Keyword:
#crawfish
Keyword:
#crawdads
Ingredient:
Seafood
Culture:
Cajun/Creole
Method:
Stove Top
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