• 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 and the onions etc get a little soft)
• Add your 2 pounds of crawfish tails, fat and juice from the bag.
• Stir all together then cover & simmer until tails are tender
• Add salt and pepper to taste
• 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 and the onions etc get a little soft)
• Add your 2 pounds of crawfish tails, fat and juice from the bag.
• Stir all together then cover & simmer until tails are tender
• Add salt and pepper to taste
| • Crawfish Etoufee' |
You are here:
Copyright © 2007 ALSeafood.com All Rights Reserved.
CRAWFISH ETOUFEE'
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Seafood