Crawfish Etouffee
Ingredients
2 lb crawfish tails
1/4 cup oil
1 cup chopped onions
>2 tablespoons crawfish fat (or more)
2 teaspoons cornstarch
1/4 cup parsley, chopped
1/4 lb margarine
1/2 cup chopped celery
4 cloves garlic, chopped fine
2 cups cold water
1/4 cup chopped green onion tops
Salt, red & black pepper
1/4 cup oil
1 cup chopped onions
>2 tablespoons crawfish fat (or more)
2 teaspoons cornstarch
1/4 cup parsley, chopped
1/4 lb margarine
1/2 cup chopped celery
4 cloves garlic, chopped fine
2 cups cold water
1/4 cup chopped green onion tops
Salt, red & black pepper
Methods/steps
Season crawfish and set aside
Melt oleo, add seasoning, stirring constantly
Add crawfish and 1 1/2 cups water
Bring to boil, lower heat and cook slowly 30 minutes, stirring
occasionally
Dissolve cornstarch in remaining 1/2 cup water
Add to mixture
Add onion tops and parsley
Cook for additional 10 minutes
Melt oleo, add seasoning, stirring constantly
Add crawfish and 1 1/2 cups water
Bring to boil, lower heat and cook slowly 30 minutes, stirring
occasionally
Dissolve cornstarch in remaining 1/2 cup water
Add to mixture
Add onion tops and parsley
Cook for additional 10 minutes
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