Crawfish etouffee is a thick stew with a Creole background and is served over rice.
Crawfish Etouffee
Ingredients
- 3/4 cup butter
- 1 medium onion diced
- 1/2 green pepper diced
- 3 stalks celery diced
- 1 tablespoon flour
- 1 1/2 pounds crawfish meat
- 6 green onions sliced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Tabasco
- 1/4 teaspoon dried thyme
- White rice
Instructions
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Saute the onion, green pepper, and celery in the butter over medium heat until softened.
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Add in the flour, and cook for a couple of minutes.
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Add in enough water, up to 1 1/2 cups, to get a consistency you like, then simmer for 15 minutes, stirring frequently.
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Add crawfish, green onions, and all the seasonings. Adjust the seasonings to taste.
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Simmer another 10 minutes.
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Serve over warm rice.