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!!!
Awesome! We just made this recipe in one of my culinary classes and I LOVED it!!
Ooooooo….I haven't had this since visiting New Orleans years and years ago. Looks and sounds so delicious — can't wait to try it. With shrimp, of course. Haven't seen too many crawdads around here. Well, not since I was a kid and scooped them out of the ditch near our house. ; )
When I was a kid, I would catch crawdads with a piece of bacon tied on an end of a string. That was fun!
These days, I just buy them cleaned & frozen at the grocery store. Not near as much fun, but
••••••
Jill
Creative Genius
You're taking culinary classes, Janelle? I'm envious.
That is SO COOL!
This looks wonderful! Can't usually find crawdads in the stores around here though.