Crayfish Etouffee
A traditional Cajun recipe for Crayfish Etouffee.
SouthernSeafoodEasy20 min
Ingredients
Servings
4
- 3/4 Pound Butter
- 2 Cup Chopped green pepper
- 4 Teaspoon Salt
- 1 Teaspoon Cayenne pepper
- 1/4 Cup Tomato paste
- 1-1/2 Cup Water
- 4 Pound Crayfish tail meat
- 1 Teaspoon Kitchen bouquet
- 6 Cup Chopped onion
- 5 Cloves of garlic
- 1 Teaspoon Black pepper
- 1 Teaspoon Sugar
- 3 Teaspoon Cornstarch
- 1-1/2 Cup White wine
- 1 Scallion, chopped
Instructions
- 1
In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft.
- 2
Stir in salt, black and cayenne pepper, sugar and tomato paste.
- 3
Simmer, stirring occasionally, for 20 minutes.
- 4
Dissolve cornstarch in water; add wine to mixture.
- 5
Cook for 20 minutes or until sauce thickens.
- 6
Add crayfish, green onion and Kitchen Bouquet.
- 7
Refrigerate overnight.
- 8
Reheat and serve over rice.
Tags
southernskilletcajun
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.