Wednesday, September 1, 2010

Crawfish Etouffee

1 ½ margarine bars
2 lb frozen Crawfish
1 large yellow onion (cut into chunks)
Cayenne Pepper
Tony Chachere’s

Defrost crawfish and season with Cayenne pepper and tony chachere’s, set aside.

Sauté butter and onions till very hot and onions have cooked down.

Gradually add crawfish to make red sauce, still cooking on high.

Gradually add water (1/2 cup at a time) till desired amount of sauce is created. Cook till crawfish is tender.

In separate cup mix 2tbls corn starch with water. Add mixture to pan to thicken sauce.

Serve over cooked rice.

(2008 Cookbook)

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