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Crayfish Etouffee I

  • 2 1/2 lbs. crawfish tails
  • 1 stick margarine
  • 3 large onions
  • finely chopped parsley
  • salt and pepper to taste

Saute onions in margarine about 15 to 20 minutes until soft. Add crawfish fat (from the body cavity) and cook over low heat, stirring constantly until fat comes to the top. Add tail meat and season the taste. Add just enough hot water to etouffee for desired consistency. Simmer for 20 minutes. Add parsley. Serve over steaming hot rice. Serves 5 to 6.

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