Louisiana cajun crawfish: buying, cooking and serving them, crawfish boils, recipes for crawfish etouffee and jambalaya, and more fascinating facts & ideas
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Crawfish Etouffee |
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Ingredients 8 pounds fresh crawfish, washed 8 tablespoons butter 6 medium onions, chopped 1/2 cup celery, chopped 1/2 teaspoon tomato paste 1/2 cup water 1/2 teaspoon cornstarch Salt, pepper and cayenne to taste 2 tablespoons green onions, chopped 2 tablespoons parsley, minced Cooking Place crawfish in large container of boiling water. Remove from heat and let stand for 5 minutes. Drain, remove heads, peel and devein. In large saucepan, melt butter. Add onions, celery and tomato paste. Cook until tender, then add crawfish tails. In a small bowl, combine water and corn starch. Stir into onion mixture, stirring constantly. Add salt, pepper and cayenne. Bring to a boil and cook 10 minutes. Add green onions and parsley. Serve over rice or pasta. Serves 4. Supplies Crawfish: We carry live select Louisiana crawfish in season. And click Here to learn how to have your own Cajun Crawfish boil, .....and make some etouffee with the left-overs (if there are any). Louisiana Aromatic Rice: Ever tried South Louisiana aromatic rice? Once you've tried Creole Rose Extra Fluffy, Long Grain Aromatic Rice, you'll see what we mean. Click Here to take a look. Best of New Orleans Cooking: This is the cookbook where we found the Etouffee recipe. Click Here for your copy of this great cookbook with lots of Cajun and Creole favorite recipes. Zatarain's Etouffee Mix: Don't have time to mess with these recipes? Then just click Here and pick up a box of Zatarain's famous Etouffee mix. They're a Louisiana Tradition and they have been making this stuff since 1889. Practice Makes Perfect!
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