As written, this is a blond etoufee. For the brown (reddish) etouffee, sauté about 1 cup diced tomato into the mixture before adding the water and starch. It is equally delicious!
Author: Denise Hall
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
2 tablespoons dairy-free buttery spread or sticks
1 pound Louisiana crawfish tails (can sub peeled and deveined shrimp)
1 teaspoon Creole seasoning, such as Tony Chachere’s (more or less to taste)
1 onion, diced
½ green or red bell pepper, diced
2 garlic cloves, minced
1 cup cold water, divided
1½ teaspoons cornstarch
Salt, to taste (if needed)
3 cups cooked rice, for serving
2 tablespoon green onions, green parts only, sliced
Instructions
Season the crawfish tails (or shrimp) with Creole seasoning.
Melt the butter alternative in heavy saucepan over medium heat. Add the crawfish (or shrimp) and sauté for 3 minutes.
Remove the crawfish (or shrimp) from the pot with a slotted spoon into a bowl.
Add the onion, bell pepper, and garlic to the pan and sauté for 10 minutes.
In a small bowl, whisk together the water and starch until the starch is dissolved.
Return the crawfish (or shrimp) to the pot, and whisk in the water-starch mixture.
Simmer the mixture over low heat for about 20 minutes, stirring occasionally.