Leftover crawfish from a boil

omlet

Holly clegg has a good crawfish casserole and crawfish fettuccine recipes in a Trim and Terrific Louisiana Kitchen cookbook fwiw

This is a simple Ettoufee recipe that is great with left overs.
The key is that you have the heads that are full of fat.
Use all the fat you can, thats where the real flavor is.

Using leftovers, cut back on the cook time once you add the tails to just a few minutes.

Crawfish Ettouffee:
2 lb. crawfish tails (fresh or frozen)
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.

Had Crawfish Ravioli in NO this weekend, Awesome