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Crawfish Etouffee

1 or 2 lb. Crawfish tail, peeled (use Shrimp if you can't get Crawfish)
1 stick butter
1 medium onion, chopped
3 or 4 shallots, chopped
1/2 to 3/4 bell pepper, chopped
2 cloves garlic
1 Tbsp. cornstarch
1 to 2 cups water
1 Tbsp. cayenne pepper (to your liking)
Salt and pepper

Melt butter in aluminum Dutch oven (iron black pot will cause Crawfish to darken). Season Crawfish with small amount of cayenne and saute for about 5 minutes. Remove and set aside.

To pot, add onion, bell pepper and garlic. Saute well at least 10 minutes. Return Crawfish to pot and add water. Stir and simmer slowly about 40 minutes. Add seasonings to your liking. Add mixture of cornstarch and water slowly until slightly thickened. Serve over rice with hot garlic bread.

Serves 4-5

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