Crawfish Etouffee
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.
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