• Tommy Centola

Crawfish Étouffée from Don’s Seafood and Steakhouse

Updated: Jan 4

Among the cookbooks I have, this is a gem. Don’s Seafood started in Lafayette in 1934. It is one of the original Cajun restaurant chains. This week, I am sharing two recipes from their cookbook.

2 pounds peeled Crawfish Tails

Salt, Black Pepper and Cayenne , to taste

1 stick (1/2 cup) margarine or butter

1 cup chopped Onions

1/2 cup chopped Bell Pepper

1/2 cup chopped Celery

2 tablespoons Crawfish Fat

1 1/2 cup cold Water, in all

1 teaspoon Cornstarch

1/4 cup Green Onions and Parsley, chopped

Season crawfish tail with salt and peppers and set aside. Melt margarine or butter in heavy pot. Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly. Add crawfish fat, 1 cup of water and crawfish tails. Bring to a boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve cornstarch into 1/2 cup of water, add to mixture. Add green onions and parsley; cook another 10 minutes. Let set a few minutes. Serve over cooked rice.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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