LadyHawk108
03-19-2005, 03:58 PM
If anyone has ever had the crawfish etoufee at Papadeaux's, this tastes just like it!!
1 c. onion, finely chopped
2 lbs. crawfish tails
1 T. cornstarch
3 T. water
1/4 t. red pepper
1/4 c. sherry
1-2 tsp. salt
4 cloves garlic, finely chopped
1/4 c. bell pepper, finely chopped
1/4 c. celery, finely chopped
1/4 c. shallots, finely chopped
Saute onions, shallots, celery, bell pepper and garlic in butter until tender. Add the crawfish, sherry and salt; simmer slowly for about 10 minutes. Make a thin paste of cornstarch and water, add red pepper. Combine with crawfish mixture and bring to a simmer for about 5 minutes. Cover pan and turn off heat for about 20 minutes before serving to allow flavors to blend. Serve over white or dirty rice!
1 c. onion, finely chopped
2 lbs. crawfish tails
1 T. cornstarch
3 T. water
1/4 t. red pepper
1/4 c. sherry
1-2 tsp. salt
4 cloves garlic, finely chopped
1/4 c. bell pepper, finely chopped
1/4 c. celery, finely chopped
1/4 c. shallots, finely chopped
Saute onions, shallots, celery, bell pepper and garlic in butter until tender. Add the crawfish, sherry and salt; simmer slowly for about 10 minutes. Make a thin paste of cornstarch and water, add red pepper. Combine with crawfish mixture and bring to a simmer for about 5 minutes. Cover pan and turn off heat for about 20 minutes before serving to allow flavors to blend. Serve over white or dirty rice!