CREATIVE CATERING’S
CRAWFISH ETOUFFEE
3 cups long grain white rice
6 cups water
3/4 cup butter
1 large onion, chopped
1 bell pepper chopped
3 stalks of celery
1/4 cup all-purpose flour
1 pound crawfish tails
2 pints of heavy cream
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tsp Creole seasoning
Directions
1. Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
2. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, bell pepper, celery and sauté until transparent. Stir in the flour until well blended. Gradually stir in the heavy cream, then add the crawfish tails and bring to a simmer. Add all the dry seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Creative Catering
Sean McLaughlin
7530 Creekwood Drive Mobile, AL 36695
(251) 666-3133
