With your eyes closed in extacy?
Damn I'm craving crawfish right now
- Thread starter NsXMas
- Start date
Damn you people are making me hungry (who would have guessed Donwon was here 
). Since we are in the spirit, here is my favorite crawfish recipe. Anyone care to contribute more?
Crawfish Etouffe
Ingredients:
2 Lbs. of crawfish tails
2 sticks of oleo
1 large or 2 medium onions, chopped
1 can of Rotel (regular is by far the best)
1 toe of garlic, pressed or minced
1 tbsp. Cornstarch dissolved in a little water
chopped geeen onions (small bunch)
chopped parsley (about 1/3 cup)
salt, pepper, Tabasco and Tony’s Creole seasoning
Directions:
Sauté rotel, onions, garlic and oleo over low heat until onions are clear. Add crawfish tails, rinsing inside of bags so as not to waste any of the fat clinging to the sides. Water should cover tails Cook over medium high heat uncovered for about 20 minutes. Stir in Cornstarch paste, reduce to low heat. Season to taste (for me about 1 bottle of tabasco, 2 tablespoons of Tony's and 1 tablespoon of ground 5 peppercorn). Before serving, stir in green onion tops. Dish over white rice and sprinkle chopped parsley on top of each serving.
). Since we are in the spirit, here is my favorite crawfish recipe. Anyone care to contribute more?Crawfish Etouffe
Ingredients:
2 Lbs. of crawfish tails
2 sticks of oleo
1 large or 2 medium onions, chopped
1 can of Rotel (regular is by far the best)
1 toe of garlic, pressed or minced
1 tbsp. Cornstarch dissolved in a little water
chopped geeen onions (small bunch)
chopped parsley (about 1/3 cup)
salt, pepper, Tabasco and Tony’s Creole seasoning
Directions:
Sauté rotel, onions, garlic and oleo over low heat until onions are clear. Add crawfish tails, rinsing inside of bags so as not to waste any of the fat clinging to the sides. Water should cover tails Cook over medium high heat uncovered for about 20 minutes. Stir in Cornstarch paste, reduce to low heat. Season to taste (for me about 1 bottle of tabasco, 2 tablespoons of Tony's and 1 tablespoon of ground 5 peppercorn). Before serving, stir in green onion tops. Dish over white rice and sprinkle chopped parsley on top of each serving.
Similar threads
