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CRAWFISH ÉTOUFFÉE
2 lbs. Louisiana crawfish tails Turn burner to medium to low heat
(Be careful not to burn butter).
1 stick of unsalted butter
1 onion, finely diced Place 1 stick of butter in medium to
1 green bell pepper, finely diced large saucepan.
3 stalks of celery, finely diced
Throw in diced vegetable and cook
1 tbsp. of minced garlic until caramelized (about 25 minutes).
1 - 10.5 oz. can
cream of mushroom soup Add cream of mushroom soup,
minced garlic, and 6 ounces of water.
Seasoning to taste
Cook for 30 minutes.
Add Louisiana crawfish tails (don’t
overcook tails).
Season to taste (salt, black pepper, and a hint of cayenne pepper).
Cook for 15 minutes.
Serve over white rice.
JEFF DAVIS PARISH
Embark on a culinary journey through Jeff Davis Parish, where locally owned restaurants reign
supreme. From authentic Cajun classics to homegrown delights, savor the essence of our community
in every dish.
337-821-5521 | jeffdavis.org
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