The Cook’s Corner

Crawfish Etouffee

By Staff Report

April 02, 2008 at 1:00 pm  | Mobile Reader | Print 

Photo provided by LSU AgCenter

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.