Crawfish Étouffée

Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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Ingredients

  • 1/2 cup butter or margarine
  • 1 large onion, chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 pound peeled crawfish tails
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon hot sauce
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup water
  • 1/2 cup finely chopped green onions
  • 1/4 cup finely chopped fresh parsley
  • Hot cooked rice

Preparation

  1. Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.
  2. Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
  3. Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
  4. Stir in green onions and parsley; cook 3 minutes. Serve over rice.
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