Crawfish Étouffée from Houmas House, LA

This is one of the wonderful recipes found at Houmas House in Darrow, LA http://houmashouse.com/images/recipes/crawfishetouffee.pdf

Crawfish Étouffée from Houmas House, LA
Adapted from houmashouse.com
Crawfish Étouffée from Houmas House, LA

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from houmashouse.com

Ingredients

  • 1

    lb. peeled crawfish tail meat with fat 4 tablespoons butter

  • 1

    cup diced onions

  • 1/2

    dice bell pepper

  • 2

    tablespoons minced garlic

  • 3

    tablespoons flour

  • 2

    cups crawfish stock or water 1 cup diced tomatoes

  • 1

    table spoon cayenne pepper salt and pepper to taste

  • 2

    tablespoons chopped parsley 4 cup cooked rice

Directions

In a heavy bottom pot melt butter over medium-high heat. Add chopped onions, bell pepper, and garlic. Saute until they are tender, about 10 minutes. Stir in flour and mix to form a blond roux. Add crawfish, stock and tomatoes and bring to a swimmer cook for 30 minutes. Stir in parsley and season with cayenne pepper, salt, and pepper. Serve over hot rice.

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