Crawfish Étouffée
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 183. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound fresh or frozen peeled crawfish tails or peeled and deveined shrimp
- 2 cups chopped onion
- 1 cup finely chopped celery
- 1/2 cup finely chopped green pepper
- 3 cloves garlic, minced
- 3 tablespoons cooking oil, margarine, or butter
- 2 tablespoons crawfish fat, margarine, or butter
- 4 teaspoons cornstarch
- 1/2 cup tomato sauce
- to 1/4 teaspoon ground red pepper
- 2 cups hot cooked rice
Instructions
- Thaw crawfish tails or shrimp, if frozen. In a large saucepan cook onion, celery, green pepper, and garlic, covered, in cooking oil for 10 minutes or until tender. Add crawfish fat; stir till melted. Stir in cornstarch.
- Add tomato sauce, red pepper, 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir till bubbly.
- Add crawfish tails or shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or till crawfish are tender (shrimp turn pink). Season to taste. Serve with rice.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Crawfish étouffée at the Gumbo Shop, New Orleans January 2025.jpg" by pelican; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Crawfish_%C3%A9touff%C3%A9e_at_the_Gumbo_Shop,_New_Orleans_January_2025.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.