1870 Banana Courtyard French Quarter

Recipe

Crawfish Etoufee: Main Dish

Servings: 6

Ingredients:

  • 4 cups chopped onions

  • 1 cup chopped green bell pepper

  • 2 cups chopped celery

  • 4 tablespoons chopped garlic

  • 1 can chicken stock

  • 1 lb crawfish tails (frozen are ok)

  • 2-4 tablespoons LA Hot Sauce (less if Tabasco)

  • 1 pinch cayenne pepper

  • dash lemon juice

  • 3 teaspoons Creole Seasoning (Zatarain's brand, or see our 'Creole Seasoning' recipe)

  • Optional garnish: sprinkle finely chopped green onions and flat leaf Italian parsley

Step 1:

Add the seasonings and ¿holy trinity¿ to the roux. In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes. Now, add crawfish, then cook 10 more minutes. Serve over rice

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    New Orleans, LA 70116
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