Marcelle Bienvenu's Shrimp or Crawfish Etouffe

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Recipe for Marcelle Bienvenu's Crawfish Etouffee. One of the world's foremost authorities on Cajun cooking, Marcelle's Etouffee is outstanding! She shows us how to make it here.

Ingredients

  • 1/4 pound unsalted butter
  • 2 cups chopped yellow onions
  • 1 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 2 pounds peeled crawfish tails
  • 1 tablespoon cornstarch, dissolved in 1/2 cup water
  • salt and cayenne to taste
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh parsley leaves
  • cooked long-grain rice

Directions

  1. 1. and 2. Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 6 to 8 minutes.
  2. 3. Add the crawfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes.
  3. 4. Stir in the cornstarch mixture, reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes. Season with salt and cayenne.
  4. 5. Remove from the heat. Add the green onions and parsley. Serve in bowls over rice.
  5. 1. 2. 3. 4.

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