Once again having J.D. around to get the crawfish is one of the first steps.  If you find another source, lucky you!!!  Anyway we had great fun making and eating this crawfish stew.  The boys would catch crawfish in the Cedar River and bring them up to the house to shell them and  eat them.  They were about a quarter of the size of these Moses Lake monsters, but still fun for the river rats that they were.

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Crawfish Etoufee

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 2 cups long grain white rice cooked ( we used Uncle Bens 90 second microwave pkg)
• 1/2 cup butter
• 1 onion chopped
• 1 clove garlic minced
• 1/4 cup flour
• 1 pound crawfish tails
• 2 tablespoons canned tomato sauce
• 1/2 cup chicken broth
• 1/2 cup water
• 4 green onions sliced
• salt and peper to taste
• 1 1/2 tablespoons Cajun Seasoning or to taste
• 1/2 cup grated Parmesan cheese for garnish and flavor

Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 2 cups long grain white rice cooked ( we used Uncle Bens 90 second microwave pkg) 1/2 cup butter 1 onion chopped 1 clove garlic minced 1/4 cup flour 1 pound crawfish tails 2 tablespoons canned tomato sauce 1/2 cup chicken broth 1/2 cup water 4 green onions sliced salt and peper to taste 1 1/2 tablespoons Cajun Seasoning or to taste 1/2 cup grated Parmesan cheese for garnish and flavor

Instructions

1. Melt butter in a skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for 1 minute. Stir in the flour until well blended. ( as you would with a rue) Gradually stir in the tomato sauce and water and broth.

   
2. Add the crawfish tails and bring to a simmer. Add the green onions and seasonings. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough.

   
3. Spoon over hot rice and top with Parmesan cheese. What a treat!!!!

   

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