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Crawfish Étouffée Recipe

2 Pounds of Fresh Crawfish Tails
Salt, Black Pepper & Cayenne to Taste
1 Stick (1/2 Cup Butter)
1 Cup Chopped Onions
1/2 Cup Bell Peppers
1/2 Cup Chopped Celery
2 Tablespoons Crawfish Fat
1 1/2 Cups Cold Water
1 Teaspoon Cornstarch
1/4 Cup Scallions & Parsley Chopped

MAKES 4 SERVINGS
Season crawfish tails with salt, pepper and cayenne; set aside. Melt margarine or butter in heavy pot over medium-high heat. Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly. Add crawfish fat, 1 cup water and crawfish tails. Bring to boil, then reduce heat to low and cook for 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 cup water and stir into mixture. Add scallions and parsley and cook another 10 minutes. Remove from heat and allow to set for a few minutes. Serve over cooked rice.

ENJOY!!!