Crawfish Etouffee


1 stick of butter
1/2 Tablespoon flour
1 large onion, chopped fine
3 ribs of celery, chopped fine
3 cloves of garlic, chopped fine
crawfish fat (is contained in package of crawfish tails)
1 lb. crawfish tails (if frozen, thaw in refrigerator the night before)
1 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 cup green onion tops, chopped
1/4 cup parsley, chopped
2 cups uncooked rice

Melt the butter in a large heavy pot (black iron is traditional) add the chopped onions, garlic, celery and cook uncovered until tender (about 15 or 20 minutes), stir occasionally to avoid sticking. Add crawfish fat and cook about 10 minutes, stirring occasionally. Add crawfish tails, and cover. Let this cook about 15 or 20 minutes, on low heat, stirring occasionally. Start cooking rice. Add salt, peppers (red, black & white), green onion tops and parsley to the crawfish mixture. Simmer, covered, until the seasonings blend (10 minutes or so). Serve over rice.

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Last Updated on 08/21/05
By Richard Pellessier