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Crawfish Sausage Etouffee (Etoufee)Main Dishes & Casseroles
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Submitted by Smitty Lange
Kaplan, LA
on Monday, May 13, 2002
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| Makes: | 6 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 0 minutes |
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A Cajun dish so common, it's in everyone's recipe box. One of my personal favorites. |
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| Ingredients |
| 2 pounds peeled crawfish tails |
1/4 cup butter |
| 1/2 cup chopped celery |
1 cup chopped onion |
| 1/2 cup chopped bell pepper |
2 cloves of garlic |
| 1 tbsp cornstarch |
1 tbsp crawfish fat |
| 1 can tomato sauce |
2 cups cold water |
| 1/2 cup green onion tops |
1/2 cup parsley |
| salt |
pepper |
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| | | Directions | Season crawfish tails with salt and pepper and set aside.
Melt butter in a heavy pot. Add onions, bell pepper, celery and garlic. Cook until soft. Add crawfish tails, crawfish fat, tomato sauce and 2 cups of water to which the cornstarch has been dissolved in. For a taste treat difference, add one pound sliced smoked sausage.
Cook over low heat for 30 minutes. Add onion tops and parsley. Cook for an additional 10 to 15 minutes. Serve over rice. |
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