re: Crawfish etouffee question

This is the Original Don's Seafood recipe from many years ago. The very best IMO.
Be careful to add just a very little of the cornstarch slurry, to much and its just a globby mess.

However if you do not have the crawfish fat I recommend a roux based etouffee for the added flavor to replace the fat.

When you have the fat a roux tends to overpower it IMO. That is why I prefer the cornstarch in that recipe.

Also fresh Parsley is a must for either recipe.

One of the first things I learned to cook and it's been my favorite meal since I was a kid.


Crawfish Ettouffee:
2 lb. crawfish tails
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch


Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.

Serve over rice with a green salad and French bread.



And yes I am headed to the pregame festivities.
breakfast under the oaks shortly

Gumbo, Boudin and fresh fried speckled trout on the menu. Yall have a great day