Crawfish Etouffée
A classic Louisiana dish featuring tender crawfish tails smothered in a rich, buttery sauce made with the holy trinity of Cajun cooking - onions, bell peppers, and celery. This hearty étouffée is perfect served over steamed rice.
Ingredients
- •2 pounds peeled crawfish tails
- •1 stick butter
- •2 cups chopped onions
- •1 cup chopped green bell peppers
- •½ cup chopped celery
- •1 tablespoon cornstarch
- •1 cup water
- •to taste salt and cayenne pepper
- •⅓ cup chopped green onions
- •¼ cup chopped fresh parsley
Cooking Instructions
- 1.
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
18 min
- 2.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
5 min
- 3.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
2 min
