Crawfish Etouffée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup chopped celery
- 1 cup water
- 1 tablespoon cornstarch
- 1/4 cup chopped fresh parsley
- 2 cups chopped onions
- 1 stick (8 tablespoons) butter
- 1/3 cup chopped green onions
- 1 cup chopped green bell peppers
- Carbohydrate 6 g(2%)
- Cholesterol 160 mg(53%)
- Fat 13 g(20%)
- Fiber 1 g(5%)
- Protein 19 g(38%)
- Saturated Fat 8 g(38%)
- Sodium 533 mg(22%)
- Calories 216
Preparation 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. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley. Reprinted with permission from Who's Your Mama, Are You Catholic, and Can You Make a Roux? by Marcelle Bienvenu. © 2006 Acadian House Publishers
Preparation 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. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley. Reprinted with permission from Who's Your Mama, Are You Catholic, and Can You Make a Roux? by Marcelle Bienvenu. © 2006 Acadian House Publishers
