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Crawfish Etouffee

Serves: a crowd

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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4 Responses to Crawfish Etouffee


  1. Beautiful, love your shows

  2. Carl Aserio says:

    Dear SM and friends ,
    This was the greatest!
    How much crawfish did he say they get per acre ( acre was it?)
    The music during the meal made folks eyes sparkle . .. beautiful. . thanks!!
    Carl
    Yonkers NY

    • moulton says:

      Don’t remember what he said about how many crawfish per acre. But so glad you liked the show. I loved taping it.

  3. patridle says:

    I will try. I love all
    kinds of seafood. I have used crawfish in a seafood boil I invented

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