Spicy Crawfish Etouffee

Spicy Crawfish Etouffee

"Another Cajun Classic"

Makes 6 to 8 servings

Prep Time:
Cook Time:
Ready in:




2 tablespoons reduced-fat margarine

1 1/2 cups finely chopped onions

1/2 cup finely chopped green bell pepper (I use red peppers)

1/2 cup finely chopped celery

1 teaspoon salt

1 1/4 teaspoons ground red pepper

1 teaspoon paprika

1/4 teaspoon ground oregano

1/8 teaspoon ground thyme

1/8 teaspoon dried basil leaves, crushed

1/2, 6 ounce can condensed tomato paste

1 1/2 cups seafood stock or water (I use clam liquor - you can buy in jar in grocery store)

1 pound crawfish tails, peeled and deveined (I use frozen tails you can buy at store)

1/4 cup finely chopped green onions

2 tablespoons very finely chopped fresh parsley

2 cups hot cooked rice




In a medium saucepan over high heat, melt the margarine.  Add the onions, bell pepper and celery; sauti stirring occasionally for 10 minutes.  Add the salt, pepper, paprika, oregano, thyme, and basil leaves, and cook for 5 minutes, stirring often.

Dissolve the tomato paste in the stock and add to the sauce pan.

Simmer for 10 minutes.  Stir in the crawfish, green onions and parsley.  Reduce the heat; cover and simmer for 10 minutes, stirring often.  Remove from the heat and let stand, covered, for 5 minutes before serving.  Serve over hot rice.

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