Crawfish Etouffee
Serves: 4
  • 2 tablespoon dairy-free margarine, such as Smart Balance
  • 1 lb Louisiana crawfish tails
  • 1 teaspoon Creole seasoning, such as Tony Chachere‚Äôs (more or less to taste)
  • 1 onion, chopped
  • ½ green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon corn starch
  • 1 cup cold water
  • 2 tablespoon green onions, chopped
  1. Season crawfish tails with Creole seasoning.
  2. Melt margarine in heavy sauce pan and saute crawfish for 3 minutes.
  3. Remove crawfish from pot with a slotted spoon into a bowl.
  4. Add onions, bell peppers and garlic to pan and saute for 10 minutes.
  5. Add back crawfish to the vegetable mixture.
  6. Dissolve cornstarch in cold water.
  7. Stir into pan with crawfish and vegetables and simmer for 20 minutes, stirring occasionally.
  8. Adjust seasoning to taste.
  9. Serve over rice and garnish with green onions.
Recipe by Go Dairy Free at