Crawfish Etouffee
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
6 crawfish, precooked at the grocer
1/4 cup butter
1 large onion, chopped
3 sticks celery, chopped
1 green pepper, chopped
6 cloves garlic, minced
1/2 tsp cayenne
3 bay leaves
1/2 small can tomato paste
1 (14oz) can diced tomatoes (with juice)
3 tbsp fresh parsley, chopped
Salt and pepper
1/4 cup butter
1 large onion, chopped
3 sticks celery, chopped
1 green pepper, chopped
6 cloves garlic, minced
1/2 tsp cayenne
3 bay leaves
1/2 small can tomato paste
1 (14oz) can diced tomatoes (with juice)
3 tbsp fresh parsley, chopped
Salt and pepper
Melt butter and sweat onion, celery, green pepper and garlic until onion is translucent. Add cayenne, bay leaves and tomato paste, and cook for 3 minutes. Mix in diced tomatoes and add crawfish. Cook uncovered until thickened (about 5 minutes) over medium-high heat. Mix in parsley, remove bay leaves, season with salt and pepper, and serve with your favourite rice.
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