Simple Crawfish Etouffe    

This recipe came straight from an experienced Cajun home cook.  Simple to pull together and absolutely down home delicious!  It was everything I expected to taste.

HERE'S ALL IT TAKES

• 1/2 cup unsalted butter
• 2 large yellow onions, chopped
• 2 garlic cloves, chopped
• 1 large green bell pepper, chopped
• 1 can tomatoes with green chilies
• 1/2 tablespoon Worcestershire sauce
• 1 1/2 teaspoons creole seasoning
• 1 tablespoon cornstarch dissolved in 1/2 cup warm water
• 1/2 pound crawfish tails, peeled & cleaned
• enough cooked rice to serve 4

Serves 4

In a large dutch oven over medium to medium low heat,  saute onions, garlic, and bell pepper in butter until onions are translucent.  Add canned tomatoes, Worcestershire sauce, creole seasoning, dissolved cornstarch, cook 10-15 minutes more.  Stir frequently.

Add in crawfish meat and cook 15 minutes more.  On the serving plates, make a ring with the cooked rice and pour etouffe into the center.

YOU'RE READY TO EAT!!!