- 1.5 sticks (.75 cup) of real salted butter
- 2 cups chopped onion
- 1/2 cup plus 1 tablespoon chopped celery
- 1/2 cup plus 1 tablespoon chopped bell pepper
- 2 large cloves garlic, pressed
- .33 cup cornstarch
- 2 pounds fresh or frozen crawfish or shrimp (peeled and cleaned)
- 1 teaspoon salt
- .25 teaspoon cayenne pepper, more or less
- parsley, chopped; optional
- Melt butter in a heavy saucepan.
- Add vegetables and cook on medium heat until onions are transparent, about 10-15 minutes.
- Do not brown the vegetables.
- Add cornstarch, and cook for 5 minutes, stirring often.
- Before you add the crawfish, pass your hand through them, removing any pieces of shell or black veins.
- Stir the shellfish into the cornstarch and vegetable mixture.
- Add salt and pepper stirring well, then add a little water, about .25 cup at a time, until it is the consistency of a thick gravy.
- Adjust heat to let simmer covered on medium to medium-low heat for 15 minutes, stirring occasionally.
- Add a small amount of water if the gravy needs thinning.
- Sprinkled with chopped parsley and stir.
- Serve over cooked rice.
- The amount of water added may vary each time you make this recipe, depending on the crawfish or shrimp. Some crawfish and shrimp have more water in them than others.
- Substitute crawfish with shrimp for a shrimp etouffee dish.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Seafood