Dis is so easy to cook and it tastes so good, you are going to think somebody lied to you about how good it is, I garontee!
———
Justin Wilson’s Crawfish Étouffée
You haven’t lived until you’ve made Justin Wilson’s recipe for Crawfish Étouffée! This classic Cajun dish features tender crawfish soaked in a rich, spicy gravy—perfect over rice. Try it for dinner tonight!
SERVINGS: 6
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
Ingredients
- 1/2 cup (1 stick) of margarine or butter
- 6 cups of chopped onions (or the same volume measure as the crawfish)
- 1 1/2 cups of chopped green onions
- 1 1/2 cups of chopped fresh parsley
- 1/4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 2 teaspoons of minced garlic
- 4-5 pounds of crawfish tails, peeled, or crab meat picked over for shells
- Salt, to taste
- Louisiana hot sauce or cayenne pepper to taste
Cooking Instructions
- In a large frying pan, melt the margarine over a medium fire. Add the onions, green onions, and parsley and cook, stirring, until the onions are clear.
- Add the lemon juice, soy sauce, and garlic and cook, stirring for 10 minutes more.
- Add the crawfish, salt, and hot sauce and stir to mix well. Reduce the fire to low, cover, and simmer for 30-45 minutes.
- Serve over cooked rice or pasta.
Related Stories
Trade estimates point to only modest changes in U.S. grain ending stocks ahead of USDA’s June 11 WASDE report.
Farmers may need flexible marketing plans as tighter supplies and uncertain demand heighten price risks for corn and soybeans.
Dr. Jeffrey Gold discussed stroke symptoms, prevention and the importance of seeking treatment quickly.
Home to Reelfoot Lake, Lake County combines fertile farmland with one of Tennessee’s top outdoor destinations.
