Classic Crawfish Sausage Etouffee2002-05-13
- Course: Main Dishes
- Yield : 1
- Servings : 6 - 8 servings
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
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A Cajun dish so common, it’s in everyone’s recipe box. The no-soup etouffee -one of my personal favorites.
- 2 lbs peeled crawfish tails
- 1/2 stick (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 or butter
- 1 (15 oz) can tomato sauce
- 2 cups cold water
- 1/2 cup chopped green onion tops
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 1 pound smoked sausage
- 2 teaspoon onion powder
- 1 teaspoon garlic powder-granules
Season crawfish tails with salt and pepper and set aside.
Melt butter in a heavy pot; add onions, bell pepper, celery and garlic; cook-saute until soft.
Add one pound of coin sliced, smoked sausage
Smoked sausage may be lightly browned before adding to the dish
Dissolve cornstarch in water.
Add crawfish fat (butter), tomato sauce, garlic and onion powder and the 2 cups of water to which the cornstarch has been dissolved in.
Cook over low heat for 30 minutes.
Add onion tops and parsley and crawfish tails.
Cook for an additional 10 to 15 minutes.
Serve over rice.