Crawfish Etoufee REcipe

0 item(s) Total: $0.00

Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!

YOU CAN POST THAT!!t!

Raul
Ft.Lauderdale, FL

Hosting

Home > Recipes > Crawfish Etoufee'

Crawfish Etoufee'

What You Do:

2 pounds of crawfish tails from Authentic Louisiana Seafood
2 large white or yellow onions - chopped
1 stalk of celery - chopped
4 cloves of garlic - chopped
2 medium bell peppers - chopped
1 stick unsalted butter
Melt butter over medium heat, add all of the above then sauté in a large skillet
for about 15 to 20 minutes depending on the intensity of your fire (just sweat
them a little until the onions etc. get a little soft)
Add your 2 pounds of crawfish tails as well as the fat and juice from the bag.
Stir all ingredients together then cover & simmer until tails are tender
Add salt and pepper to taste
Can be served over rice or enjoyed just the way it is.

Subscribe to our Newsletter

When boiling crawfish, shrimp or crabs the only extra ingredients to enhance the flavor of your seafood would be celery, onions, garlic, lemons and oranges. These are friendly ingredients that do not rob the flavor of your boil or have any bearing on the taste of your Authentic Louisiana Seafood.

Conversely if you add potatoes, corn, wieners, sausage or mushrooms these will directly effect your seafood seasoning. We call them season robbers!! Some folks think you should boil them in separate pot which is not a badidea. Others boil them in the seasoned water first. Whether you boil them in the same pot or not always drop the potatoes & onions first & when they are almost done re-season your water with @ least 3/4s more seasoning then add all your other stuff plus your crawfish & boil as usual. This will ensure your crawfish get the right dose of spices& your potatoes, onions etc will get seasoned perfectly.