This is one of the recipes I use for making crawfish etoufee. There are many different ones, but this is pretty much my favorite. I have had it in restaurants where it is made with tomato sauce added, but I don't care for the red etoufee at all.
1 pound peeled crawfish tails (or you can use shrimp)
Salt
Black pepper
Onion powder
Garlic powder
4 tablespoons butter
1 tablespoon flour (more or less, it's according to how thiick you like it)
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water
1 bunch green onions, chopped, (use the green part only)
Season the peeled crawfish tails lightly in a bowl with salt, pepper, onion powder and garlic powder. (Or, I just use Tony Chacere's seasoning instead.)
Melt the butter and add the onions, garlic, and bell pepper, over low heat stirring constantly, and cook until wilted. Add flour and stir, stir, stir, until light brown, making sure not to burn it, if it burns, you have to start all over! Add the water slowly, and stir until blened. Bring the mixture to a boil. Reduce heat and simmer for about 10 to 15 minutes.
Add the crawfish and onion tops, simmer for an additional 10 to 15 minutes, you don't want to overcook the crawfish.
Serve over cooked white rice, or some people like it over pasta.
Enjoy!
1 pound peeled crawfish tails (or you can use shrimp)
Salt
Black pepper
Onion powder
Garlic powder
4 tablespoons butter
1 tablespoon flour (more or less, it's according to how thiick you like it)
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water
1 bunch green onions, chopped, (use the green part only)
Season the peeled crawfish tails lightly in a bowl with salt, pepper, onion powder and garlic powder. (Or, I just use Tony Chacere's seasoning instead.)
Melt the butter and add the onions, garlic, and bell pepper, over low heat stirring constantly, and cook until wilted. Add flour and stir, stir, stir, until light brown, making sure not to burn it, if it burns, you have to start all over! Add the water slowly, and stir until blened. Bring the mixture to a boil. Reduce heat and simmer for about 10 to 15 minutes.
Add the crawfish and onion tops, simmer for an additional 10 to 15 minutes, you don't want to overcook the crawfish.
Serve over cooked white rice, or some people like it over pasta.
Enjoy!