Quick Crawfish Etouffee
Recipe courtesy Emeril Lagasse. Serve over steamed rice. Bob's variations - white wine, sausage, Worcestershire or gizzards.
Ingredients
- 8 tbsp Butter, 1 stick
- 2 cup Onion, chopped
- 1 cup Celery, chopped
- 1/2 cup Green bell pepper, chopped
- 1 lb Crawfish tails, peeled
- 2 tsp Garlic, minced
- 2 Bay leaf
- 1 tbsp Flour
- 1 cup Water
- 1 tsp Salt
- 1 pinch Cayenne pepper
- 2 tbsp Parsley, finely chopped
- 3 tbsp Green onion, chopped
- Cooked rice, steamed, for serving
Directions
- Melt the butter in a large saute pan over medium-high heat and saute the onions, celery and peppers until wilted, 10 to 12 minutes.
- Add the crawfish, garlic and bay leaves, reduce to medium and cook 10 to 12 minutes, stirring occasionally.
- Dissolve the flour in the water and stir it in. Season with the salt and cayenne and stir until it thickens, about 4 minutes.
- Stir in the parsley and green onions, cook 2 minutes and serve over rice.