Tammie's Crawfish Etouffeé
Jackie
Jackie - “This comes from my friend in Louisiana. It’s one of those recipes that you kind of add a dash and a splash. It’s delish!”
ingredients
- 1 lb. peeled crawfish tails
- salt
- pepper
- cayenne pepper
- vegetable oil, butter or margarine
- 2 onions, chopped
- 1/4 large bell pepper, chopped
- 1/2 stalk celery, chopped
- 1 clove garlic, minced
- Zataran’s liquid crawfish/crab boil, about 1/2 cap (1/8 tsp)
- water
- cornstarch
directions
- 1
Season crawfish tails with salt, pepper & cayenne (to taste – Tammie uses a lot of seasoning) and stir to coat. Set aside.
- 2
Heat oil in a large pot. Sauté vegetables in oil until onion is clear (sweat the vegetables, do not brown). Add seasoned crawfish, water and seafood boil to the veggies - should just barely cover. Simmer on low for 20 minutes.
- 3
Mix a heaping spoon of cornstarch in a little water and add to the mixture. Cook until thick.
notes
I get the crawfish tails frozen from either my local fish store or over the internet. You may substitue shrimp. Serve over hot white rice.
Source: Jackie Burnidge-Hjelm
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