RCI-SF.001.0426.001

Creole Crawfish Etouffée

Name: Creole Crawfish Etouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Louisiana Creole
Ingredients: ½ cup roux; ½ cup finely chopped onion; ½ cup finely chopped bell pepper; 1 small can diced Rotel™ tomatoes; 2 cups water; 3 lbs of cleaned crawfish meat; 1 tsp each salt (pepper, garlic powder); 1 dash of cayenne; 1 cup finely chopped green onion tops for garnish

Creole Crawfish Etouffée from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

roux
½ cup
finely chopped onion
½ cup
finely chopped bell pepper
½ cup
can diced Rotel™ tomatoes
1 small
water
2 cups
of cleaned crawfish meat
3 lbs
each salt
pepper, garlic powder
1 tsp
of cayenne
1 dash
finely chopped green onion tops for garnish
1 cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Creole Crawfish Etouffée

Ingredients

Method

What Makes This Variant Distinct