Crawfish Etouffee


1 lb crawfish tails
1/4 cup butter
2 cups trinity (onion, celery, bell pepper mix)
1/8 cup garlic, minced
1/4 cup flour
2 cups Crawfish stock or water
Creole seasoning
Worcestershire sauce
Green onions
Juice of half a lemon
Rice, cooked

Melt butter in skillet and cook trinity until tender.

Add crawfish tails, garlic and cook another 4-5 minutes. Season with creole seasoning.

Stir in flour and cook another 2-3 minutes.

Add stock stirring until desired consistency, not too thick. It will cook down.

Finish with Worcestershire sauce, parsley and green onion. Add lemon juice. Hot sauce to taste. Serve over rice.

St. Mary’s KOC Crawfish and Bluegrass Extravaganza
Saturday, April 5
4p.m. – 9 p.m.
Tickets are $25 in advance, $30 at the gate.

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