Easy Crawfish Etouffee
"We like Etouffee, and this recipe is fast and easy."
Serves 5-6 | Prep Time 15 minutes | Cook Time 17 minutesWhy I Love This Recipe
My in-laws moved to "Pascagula" Mississippi just after we got married. Down in the bayou's Etouffee is a staple food, and we fell in love with it. As a note, a lot of the folks we had it with in Miss. used a lot of red pepper flakes to turn up the spiciness. We often use some too.
Ingredients You'll Need
1/2 cup of butter softened
1 cup of chopped onions
1/2 cup of chopped green or red bell pepper
4 cloves of garlic chopped finely
1 tablespoon of Worcestershire
1 tablespoon of Paprika, smokey if possible
2 teaspoons of creole seasoning ( Beazells works really well, my favorite)
1 pound of peeled crawfish tails
1 Tablespoon of chopped green onion tops
1 tablespoon of chopped parsley
1 Tablespoon of corn starch
1/2 cup of cold water
Directions
Using a microwave safe bowl of 2 quarts or higher, combine the butter , onion, bell pepper, and garlic. Mix it up well, and then nuke it on high for 4 - 5 minutes. You want it soft, almost creamy, but not browned
Now add in the Paprika, the creole seasoning, the Worcestershire, and of course the crawdad tails
In a cup, mix the corn starch and water, stirring until all lumps are gone.
Pour this into the crawfish mix, and mix it all together very well.
Cover with plastic wrap and nuke it for about 10 minutes on high. If you're microwave is only say 900 watts, you might need 12 - 13 mins
Serve over white or yellow rice, and garnish with the green onion and parsley
Pairs Well With
This is a must for a nice sticky white rice, and even works with yellow spanish rice
