Crayfish Etouffee

Ready in 1h

Try this Crayfish Etouffee recipe, or contribute your own.


1 ts Salt
1/2 ts Basil
1/4 c Salad oil
1/2 ts Ground red pepper
3 lb Crayfish
1/4 c Celery; chopped
2 c Hot cooked rice
1/3 c All-purpose flour
1/2 ts Thyme Leaves
1/4 c Green Pepper; Chopped
1/4 c Onion; chopped

Original recipe makes 4 Servings



Rinse crayfish with running cold water. In 8-qt. saucepan over high heat, heat 4 qts. water to boiling. Add crayfish; reheat to boiling. Reduce heat to medium; cook 5 minutes. Drain and cool crayfish 10 minutes or until easy to handle. Remove tail meat from crayfish; set aside. In 3-qt. saucepan over medium-high heat, heat oil until hot. Stir in flour; cook, stirring frequently, until dark brown, about 5 minutes. Reduce heat to medium; stir in next 7 ingredients; cook 1 minute. Gradually, stir in 3/4 c water; cook; stirring constantly. When sauce thickens and boils, reduce heat to low; cover, simmer until vegetables are tender. Add crayfish meat. Heat crayfish mixture through. Spoon rice onto deep platter; arrange crayfish mixture around rice. REG 2 SHARED BY Jill Proehl, St. Louis, MO - Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 121 Posted to recipelu-digest by Jill & Joe Proehl on Mar 25, 1998

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