Crawfish Étouffeé from Louisiana Eats!: The People, the Food, and Their Stories by Poppy Tooker
My dear friend, New Orleans cooking teacher Lee Barnes, shared this étouffée recipe with me many years ago. Lee said she’d learned it from an old man who mostly spoke Cajun French. By watching...
Ingredients
- ½ cup butter
- 3 tbsp. tomato paste
- 6-8 green onions, thinly sliced
- 1 tsp. thyme
- 1 cup water
- 1 lb. crawfish tails
- Cooked rice, for serving
- 1 clove garlic, minced
- ½ tsp. salt
- 2 bay leaves
- 1 tbsp. hot sauce
- 1 tsp. freshly ground black pepper
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