Crayfish Etouffee II

  • 3 c. onions, white or yellow
  • 1 c. green onions
  • ½ stick butter
  • 1 c. chopped fresh parsley
  • 1 tsp. dried oregano
  • 2 lbs. crawfish tails
  • 2 tsp. lemon juice ½ tsp. cayenne or
  • 1 T. soy sauce
  • Tabasco sauce
  • 2 tsp. minced garlic
  • Salt to taste

Saute onions and parsley in butter.

Add oregano, lemon juice, soy sauce and garlic. Cook for 10 minutes, until onions are clear.

Add crawfish and cayenne or Tabasco. Cover, reducing heat to “low” and simmer 30 to 45 minutes.

Serve over white rice and garnish with fresh parsley or spearmint. Salt to taste.

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