Crawfish Etouffee 6

7 lb crawfish tails
14 onions, chopped fine
1/2 celery, chopped fine
1/2 lb margarine or butter

Melt margarine and cook onion and celery until limp. Add 3 cups water. Cover and cook about 2 hours on low heat. Uncover, add fat and cornstarch to thicken. Cook and stir as bottom will stick, about 1/2 hour longer. Add crawfish tails and cook about 20 minutes longer. Season to taste Serve over hot rice.

Cook early so flavor can become enhanced.

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Cajun Country -- New Iberia, Louisiana