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Results 61 - 70 of 152 for etouffee
Saute' seasoning in butter. Add crawfish and cook 1/2 hour. Add soup and cook 20 minutes. Serve over rice.
Melt butter in large skillet and saute green onions until tender, about 10-15 minutes. Add parsley, crawfish tails, crawfish fat (or ...
Season crawfish tails with salt and pepper and set aside. Melt butter or oil in heavy pot. Add onions, bell pepper, garlic, and celery; ...
Melt butter; add flour and stir until blended. Add onions, bell pepper, celery and garlic. Cook, stirring constantly until tender. Add 1 ...
In large skillet, saute onion, celery and shallots in butter until transparent. Add garlic and cook a few minutes more. Stir in flour and ...
Chop onion and onion tops; saute in butter. Add crawfish fat; cover and cook for 5 minutes. Add crawfish tails and season with Tony ...
In deep, cast iron skillet or Dutch oven, add oil and flour and make a light roux. Then add onions, celery and green peppers. Smother for ...
Saute onions, celery, bell pepper, and garlic in butter until tender crisp (5 minutes). Then add 1/2 cup water and simmer, covered, for 15 ...
In a large skillet, make a roux. Do this by stirring oil and flour over slow to medium heat. When the roux becomes peanut butter color; add ...
Saute onions, bell pepper, and celery in butter over medium heat. Add seasonings and crawfish. Continue cooking for about 10 minutes. Add ...
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