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Crawfish Etouffee - 2


Course : Cajun
Serves: 1
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Ingredients:


1/2 cup onions -- finely chopped

1/2 cup celery -- finely chopped

1/2 cup green pepper -- finely chopped

6 cloves garlic -- minced

3/4 cup margarine

1 1/2 teaspoons salt

3 pounds crawfish tails -- peeled and deveined

1 1/2 teaspoons cornstarch

1/4 cup water

1/2 cup sherry
 

Preparation / Directions:


In an electric fry pan, sauté onions, celery, green pepper, and garlic in margarine until tender. Add the crawfish and salt; simmer slowly for 10 minutes. Make a thin paste of cornstarch and water; stir into crawfish mixture and bring to simmer. Turn off heat and allow to steep for 10 minutes to blend flavors. Serve over rice.

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