Crawfish Etouffée

Name: Crawfish Etouffée
Yield: 4 servings
Ingredients: 1 2 pounds peeled crawfish tails; 1 1 stick (8 tablespoons) butter; 1 2 cups chopped onions; 1 1 cup chopped green bell peppers; 1 1/2 cup chopped celery; 1 1 tablespoon cornstarch; 1 1 cup water; 1 Salt and cayenne pepper, to taste; 1 1/3 cup chopped green onions; 1 1/4 cup chopped fresh parsley

From the kitchen of Carly

Sweet crawfish swimming in a buttery, thickened sauce with caramelized onions, peppers, and celery. This New Orleans classic is pure comfort: tender shellfish, aromatic vegetables, and enough savory depth to make you forget everything else.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds peeled crawfish tails
11 stick (8 tablespoons) butter
12 cups chopped onions
11 cup chopped green bell peppers
11/2 cup chopped celery
11 tablespoon cornstarch
11 cup water
1Salt and cayenne pepper, to taste
11/3 cup chopped green onions
11/4 cup chopped fresh parsley

Instructions

Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.