The Cook’s Corner

Crawfish Etouffee

By Staff Report
April 02, 2008 at 1:00 pm  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Photo provided by LSU AgCenter
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week

Ingredients:

1 tablespoon oil

1 cup chopped onions

1/4 cup chopped bell pepper

2 cloves garlic, minced (optional)

2 tablespoons cornstarch

1/2 cup water

1/2 cup chopped celery

2 pounds peeled crawfish tails

1/2 cup water

2 tablespoons minced green onions

2 tablespoons minced parsley

Method:

Heat oil in a pot. Add onions, bell pepper, garlic, and celery. Cook until soft.

Add tails and cook over medium heat for 5 to 10 minutes, stirring often.

Add 1/2 cup water, bring to a boil, and simmer for 15 minutes. Stir occasionally.

Dissolve cornstarch in remaining 1/2 cup water; add to mixture, stirring until smooth.

Add green onions and parsley and simmer 10 minutes, covered.

Serve over hot, fluffy rice.

Got a great recipe? Send yours to heatherb@heraldguide.com.




View other articles written By Staff Report

featured merchant

Affordable Appliance Repair
Affordable Appliance Repair Affordable Appliance Repair is a small family owned business you can trust. We work on all kitchen and laundry products. With same day or next day service, call us and we come to you!

Destrehan advances to state title game with win over West Monroe
Destrehan advances to state title game with win over West Monroe
- 2212 views
The Destrehan Wildcats stormed out to a 21-3 lead over West Monroe - and held off a second half rally by the Rebels - to punch their ticket to the Class 5A state championship game with a 27-22 win on Friday.