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This is the original recipe that all of your good cajun cooks used to make crawfish etouffee. A lot of people today add cream of mushroom soup, tomato sauce or tomato paste, but your original recipe does not use these ingredients.
* 1 (1 lb) bag peeled crayfish tail, not drained
* 1/2 cup butter
* 1 large onion, minced
* 1 large bell pepper, minced
* 2 stalks celery, minced
* 1 tablespoon minced garlic
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon white pepper
* 1/4 teaspoon ground cayenne pepper
* 1 tablespoon flour
* 1/2 cup water
* cooked rice
Directions
1. In dutch oven melt butter over medium heat.
2. Add onions, bell pepper, celery and garlic.
3. Saute vegetables until soft, about 30 to 45 minutes.
4. Add Crawfish tails and seasonings.
5. Cover and simmer for 10 minutes.
6. Mix flour in water, stirring to make a smooth liquid.
7. Add to crawfish mixture, cover and simmer for 10 more minutes.
8. Serve on hot rice.
Make sure you add all of the liquid that is in the bag with the crawfish - this is where a lot of the flavor comes from.
This will serve about 4 people.
* 1 (1 lb) bag peeled crayfish tail, not drained
* 1/2 cup butter
* 1 large onion, minced
* 1 large bell pepper, minced
* 2 stalks celery, minced
* 1 tablespoon minced garlic
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon white pepper
* 1/4 teaspoon ground cayenne pepper
* 1 tablespoon flour
* 1/2 cup water
* cooked rice
Directions
1. In dutch oven melt butter over medium heat.
2. Add onions, bell pepper, celery and garlic.
3. Saute vegetables until soft, about 30 to 45 minutes.
4. Add Crawfish tails and seasonings.
5. Cover and simmer for 10 minutes.
6. Mix flour in water, stirring to make a smooth liquid.
7. Add to crawfish mixture, cover and simmer for 10 more minutes.
8. Serve on hot rice.
Make sure you add all of the liquid that is in the bag with the crawfish - this is where a lot of the flavor comes from.
This will serve about 4 people.