Santa's Favorite Recipes: Southern Crawfish Etouffee

Operation Santa Claus

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Operation Santa Claus

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Santa's Favorite Recipes: Crawfish Etouffeé

Pine Bar

Ingredients

1 stick butter (not margarine)
1 teaspoon minced garlic
1 8 ounce can Hunt's tomato sauce with garlic
1 (14 ounce) can Swanson Roasted Garlic Chicken Broth
1 medium bell pepper, finely chopped
1 large onion, finely chopped
3 celery sticks, finely chopped Or 1 teaspoon celery seed
corn starch
Tony Chachere's Seasoning Or salt, black and red peppers to taste
1 lb frozen or fresh crawfish tails
Cooked white or brown rice

In heavy sauce pan place stick of butter, chicken broth, tomato sauce, 1/4 cup water, onion, celery and bell pepper. Cook over medium heat until vegetables are thoroughly wilted. About 15 minutes.
Add Tony Chacheres seasoning or red and black peppers to taste. Be very careful about salting the mixture until after crawfish have been added.
Bring mixture to a boil; add thawed crawfish tails.
Reduce heat to medium and cook crawfish for no more than five minutes. Do not cover pot and stir frequently.
Test for seasonings.
To thicken etouffeé sauce, add 1 to 2 tablespoons cornstarch to 1/4 cup cold water. Add slowly to hot mixture until desired consistency is reached. Remove immediately from burner.
Serve over rice and garnish with finely diced green onion tops if desired.

Note: You can substitute chicken, shrimp or catfish for the crawfish.

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