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Crawfish Etouffee - 2

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Onions - finely chopped

  2. 1/2 cup 55g / 1.9oz Celery - finely chopped

  3. 1/2 cup 73g / 2.6oz Green pepper - finely chopped

  4. 6 Garlic - minced

  5. 3/4 cup 148g / 5 1/5oz Margarine

  6. 1 1/2 teaspoons 7 1/2ml Salt

  7. 3 lbs 1362g / 48oz Crawfish tails - peeled and deveined

  8. 1 1/2 teaspoons 7 1/2ml Cornstarch

  9. 1/4 cup 59ml Water

  10. 1/2 cup 118ml Sherry

Instructions Jump to Ingredients ↑

  1. In an electric fry pan, saute onions, celery, green pepper, and garlic in margarine until tender.

  2. Add the crawfish and salt; simmer slowly for 10 minutes.

  3. Make a thin paste of cornstarch and water; stir into crawfish mixture and bring to simmer.

  4. Turn off heat and allow to steep for 10 minutes to blend flavors.

  5. Serve over rice.

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