How about:

1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)

Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!

Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.

Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.

2 ...

Report Post

Posted by Tommy Patel

Member since Apr 2006

7558 posts

Posted on 6/6/14 at 11:11 am to Darla Hood

quote:
How about:

1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)

Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!

Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.

Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.

this is good for me, I like more bell pepper in mine.

1 ...

Report Post

Posted by CT

Kate Upton's back

Member since Sep 2004

21054 posts

Posted on 6/6/14 at 2:50 pm to Darla Hood

quote:
How about:

1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)

Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!

Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.

Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.