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...
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Ingredients
- 3 tbsp. tomato paste
- 6-8 green onions, thinly sliced
- ½ cup butter
- 1 clove garlic, minced
- 1 cup water
- 1 lb. crawfish tails
- 1 tbsp. hot sauce
- 1 tsp. freshly ground black pepper
- ½ tsp. salt
- 2 bay leaves
- 1 tsp. thyme
- Cooked rice, for serving
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