Dec 27, 2013 6:00 PM by Kief Manning, Kief-Joshua Vineyards

Let's Make a Meal: Crawfish Etouffee


1 stick butter
2 cups chopped onion
1 cup chopped celery
½ cup chopped green bell peppers
1 lbs peeled Crawfish tails
2 tsp minced garlic
2 bay leaves
1 tbl spoon flour
1 cup water (chicken or beef stock)
1 tsp salt
Pinch cayenne pepper


In a large sauté pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted, about 10 - 12 minutes. Add the crawfish mixture, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 - 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Served over steamed rice.


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