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Crawfish Etouffee

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“I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the crawfish tails with salt, black pepper and cayenne pepper.
  2. Heat butter in saute pan until melted.
  3. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
  4. Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
  5. Bring to a boil, reduce heat to low and simmer for 30 minutes.
  6. Mix corn starch in the remaining 1/2 cup water.
  7. Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
  8. Serve over hot cooked long grain rice.

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