Crawfish Etouffée

Crawfish Etouffée

2 lbs peeled crawfish tails with fat (available in the seafood section of specialty stores)
1/4 cup butter
1/2 cup celery, diced
1/2 cup onions, diced fine
1/2 cup green bell pepper, diced
2 cups cold water
1-1/2 tsp corn starch
1/4 cup green onions and parsley, chopped (more for garnish)
salt, black pepper and a little red (cayenne) pepper to taste
     (or substitute commercial Cajun seasoning such as Tony Chachere's)

Season crawfish tails with salt and peppers.

In a heavy-bottomed pot, saute onions, bell pepper and celery in the butter, cooking until onions are transparent and golden.

Add crawfish and 1-1/2 cups water. Over medium-low heat, bring to a boil and then reduce flame to low simmer, stirring occasionally, for 30 minutes.

Dissolve cornstarch in 1/2 cup hot water, stir into pot and return to gentle boil. Add onion tops and parsley and return heat to low for 10 minute simmer. Serve over cooked white rice. Serves 4.



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