Crawfish Étouffée

Crawfish EtouffeePhoto byLouisiana Seafood

Now that the Spring crawfish crop is coming in, it's a good time to make crawfish etouffee. This recipe makes an excellent Good Friday meal, and it's a wonderful way to use leftover crawfish after a boil.

Ingredients

• 2 pounds cleaned crawfish tails, with fat
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (green, red, or a combination)
• 1/2 cup sliced green onions
• 2 Tablespoons cornstarch
• 1/2 cup broth, water, or dairy
• Salt, pepper, or Creole seasoning to taste

Directions

1. Make a slurry with the cornstarch and liquid. Set aside.
2. In a medium stew pot, melt the butter in the olive oil.
3. Add garlic, onion, and bell pepper and saute until onion is opaque.
4. Add crawfish and saute for about 5 minutes.
5. Slowly add slurry to the pot and blend well.
6. Add green onions and seasonings of choice, stir, and cook for an additional 2 to 3 minutes.
7. Serve over hot rice.

Serves 4 to 6.