The Recipe Box Menu

Crawfish Etouffee

 

Courtesy of Southwest Louisiana Visitors Center

1 stick of butter
2 large onions, diced
1/2 bell pepper, diced
2 cloves garlic, finely minced
1 pound crawfish tails with fat
1/4 cup white wine
1 tablespoon cornstarch dissolved in 1/2 cup water
1/4 cup green onion tops, minced
2 tablespoons fresh parsley, minced
Cajun or Creole seasoning to taste

Melt butter in a large deep frying pan; sauté onions, pepper, and garlic until onions are translucent, about 5 minutes. Add crawfish, fat, and white wine, and cook, stirring, until crawfish are cooked. Add the cornstarch and water; boil gently until thickened. Stir in green onions and parsley, and season to taste.