Tonys Crawfish Etouffee
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One of Louisianas signature dishes, Tonys Crawfish Etouffee is sure to please. It has crawfish tails, bell pepper, garlic, onions, and green onions and is best served over a bed of steaming rice.
Estimated time: Prep time:
Cooking time:
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Ingredients:
4 tablespoon Margarine
1 pound Crawfish tails
3 tablespoon Tony Chacheres Original Creole Seasoning
1 Whole Chopped Onions
1/2 Whole Chopped Bell Pepper
2 Whole Garlic (minced)
1 teaspoon Corn Starch
1 tablespoon Chopped Green Onion
1 pound Crawfish tails
3 tablespoon Tony Chacheres Original Creole Seasoning
1 Whole Chopped Onions
1/2 Whole Chopped Bell Pepper
2 Whole Garlic (minced)
1 teaspoon Corn Starch
1 tablespoon Chopped Green Onion
Directions:
1: Melt margarine in aluminum pot.
2: Season crawfish with tails generously with Tony Chachere';s Original Creole Seasoning and saute' for 3 minutes.
3: Remove crawfish tails and set aside.
4: Add onions, bell pepper, and garlic to the pot.
5: Saute' 10 minutes.
6: Return crawfish tails to pot; dissolve 1 teaspoon corn starch in 1 cup cold water and add.
7: Stir and simmer slowly about 20 minutes.
8: Adjust seasoning. Serve over steamed rice and garnish with green onions.
2: Season crawfish with tails generously with Tony Chachere';s Original Creole Seasoning and saute' for 3 minutes.
3: Remove crawfish tails and set aside.
4: Add onions, bell pepper, and garlic to the pot.
5: Saute' 10 minutes.
6: Return crawfish tails to pot; dissolve 1 teaspoon corn starch in 1 cup cold water and add.
7: Stir and simmer slowly about 20 minutes.
8: Adjust seasoning. Serve over steamed rice and garnish with green onions.
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