Louisiana Crawfish Etouffee Recipe






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Louisiana Crawfish Etouffee

Name: Nicole Rangel
Base: MacDill AFB
Recipe: 1/2 c. Butter 1 lg Onion, chopped 1/4 c. Green Pepper, chopped 1 tsp. Garlic Powder 1 lb. Peeled Crawfish Tails 1 tsp. Salt 1/2 tsp. Ground Black Pepper 1/2 tsp. Onion Powder 1/2 tsp. Hot Sauce 1-1/2 T. All Purpose Flour 3/4 c. Water 1/2 c. Green Onions, finely chopped Melt butter in skillet over medium heat and add onion, green pepper and garlic powder. Cook stirring constantly for 5 minutes. Stir in crawfish, salt, black pepper, onion powder, and hot sauce. Cook 5 minutes. Add flour stirring constantly for 2 minutes. Stir in water. Cook over low heat stirring occasionally for 20 minutes. Add green onion; cook 3 minutes. Serve over hot rice.