Crawfish Etouffée

  • 2 pounds peeled crawfish tails
  • 1 stick (8 tablespoons) butter
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 1 tablespoon cornstarch
  • 1 cup water
  • Salt and cayenne pepper, to taste
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • Devin’s Kickass Cajun Seasoning

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 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 and Devin’s Kickass Cajun Seasoning of course.

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

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Comments

  1. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

  2. Hi Devin, That’s a great picture of one of the most delectable offerings from Louisiana. I make it just to have in case I blacken one of my hubby’s catch of the day, and pour it over. With rice, always.

    Great job, as always. Your friend, Lilian