Cajun Crawfish Etouffee
- Thaw crawfish or shrimp, if frozen.
- In a heavy, 3-quart saucepan cook onions, celery, green sweet pepper, and garlic, covered, in oil, margarine, or butter about 10 minutes or until tender. Add crawfish fat, margarine, or butter, stirring until melted. Stir in cornstarch.
- Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper, and black pepper. Bring mixture to boiling. Reduce heat. Simmer, uncovered, about 5 minutes or until crawfish are tender or shrimp turn opaque. Serve with hot cooked rice. Makes 4 servings.
From the Test Kitchen
The orange fat found in the heads of crawfish adds extra richness and flavor to dishes. Since its difficult to find crawfish fat outside of southern Louisiana, margarine or butter is a good substitute for the crawfish fat.
Nutrition Facts (Cajun Crawfish Etouffee)
- Per serving:
- 400 kcal ,
- 20 g fat
- (3 g sat. fat ,
- 83 mg chol. ,
- 625 mg sodium ,
- 41 g carb. ,
- 14 g pro.