Crawfish Etouffée

Crawfish Etouffée
Photo by Lara Ferroni

Ingredients

  • cayanne pepper
  • 1/3 cup green onions
  • 1 stick (8 tablespoons) butter
  • 1 cup green bell peppers
  • ¼ cup fresh parsley
  • 2 pounds crawfish tails
  • salt
  • + 4 more ingredients
    • 1 cup water
    • 1 tablespoon cornstarch
    • ½ cup celery
    • 2 cups onions

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. Dissolve...

View full recipe at Epicurious

Comments

Variations on Crawfish Etouffée

  • Crawfish Étouffée
    • 4 garlic cloves, minced
    • 1/4 cup butter
    • 1/2 teaspoon ground red pepper
    • 1 medium onion, chopped
    • 2 pounds cooked, peeled crawfish tails*
    • +9 other ingredients


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