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Crawfish Touffee

1 c Butter; (2 sticks)
1 1/2 c Chopped onion
1 c Chopped green pepper
1 c Chopped celery
3 Garlic cloves; minced
1 ts Salt; or to taste
1 ts TABASCO pepper sauce
2 tb Crawfish fat; (see Note)
2 lb Shelled crawfish tails; (6-7 lbs in shell)
1/2 Lemon; juiced
1/2 c Chopped fresh parsley
1/2 c Chopped green onion; green part only
Cooked rice


In Dutch oven or large heavy pot, melt butter and cook onion, green pepper, celery and garlic until soft, about 5 minutes. Add salt, TABASCO sauce and crawfish fat, and cook, uncovered, over medium-low heat 30 minutes, stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook another 10 to 15 minutes. Just before serving, add chopped green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving, and reheat just until hot to avoid overcooking crawfish. Serve over steamed white rice.

Makes 6 to 8 servings.


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