Randy Thibodeaux’s Crawfish Etouffee

Screen Shot 2016-04-19 at 1.29.27 PM (3)(1)Serves: 10 to 12

2 sticks of butter
3 onions, finely chopped
1/2 bell pepper, finely chopped
3 stalks celery, finely chopped
2 cloves of garlic, minced
3 pounds cleaned crawfish tails
1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning)
1 tablespoon cornstarch mixed with water (enough to make a slurry)
15 cups cooked rice (5 cups raw rice)
finely chopped onion scallion tops (from 1 bunch)
finely chopped parsley (1 bunch)

In a large dutch oven melt the butter over medium heat. Add the onions, pepper, celery and garlic and cook, stirring until softened. Add the crawfish and seasoning and cook, stirring occasionally, for 20 minutes. The liquid from the crawfish should come up the sides of the pan about 1 inch. If it does not, add water. Bring the liquid to a simmer. Add the cornstarch mixture in a stream, whisking. Add onion tops, parsley and salt and pepper to taste and simmer a few minutes.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

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