How to Make Crawfish Etouffee

Crawfish etouffee is a very popular dish in the south. It is a delicious and easy dish to make. Many people use the leftover crawfish tails from a crawfish boil to make crawfish etouffee. You can peel and freeze the tails until you are ready to make the crawfish etouffee.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs. cleaned crawfish tails
• 3 chopped onions
• 1 1/2 sticks of butter
• Finely chopped parsley
• Finely chopped green onions
• Salt and pepper (to your taste)
• Cajun seasoning (if so desired)

1. Saute the onions and butter in a pot until the butter and onions are clear.

2. Add the crawfish tails and cook, covered, for about 15 to 20 minutes on low heat.

3. Put seasonings, parsley, green onions and a small amount of water. The amount of water depends on what consistency you want. You can use a little water and get a pasty consistency or more water to get more of a sauce.

4. Simmer for 20 minutes.

5. Set aside from the heat for another 20 minutes before serving. Serve poured over rice.

Tips & Warnings

• If you are using frozen crawfish tails, thaw them before putting them in the pot.
• The amount and type of seasoning you use is up to your tastes. Salt and pepper may be enough, but you can add in some cayenne pepper or one of many Cajun seasonings available.
• Crawfish etouffee may be cooked and then frozen.
• Don't use a black iron pot, which is called for in many Cajun recipes. The pot will discolor the crawfish tails.

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