Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.

　　

Ingredients

Makes 8 servings

　　2 pounds peeled crawfish tails

　　1 stick (8 tablespoons) butter

　　2 cups chopped onions

　　1 cup chopped green bell peppers

　　1/2 cup chopped celery

　　1 tablespoon cornstarch

　　1 cup water

　　Salt and cayenne pepper, to taste

　　1/3 cup chopped green onions

　　1/4 cup chopped fresh parsley

　　

Step 1

Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

　　

Step 2

Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.

　　

Step 3

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

　　Reprinted with permission from Who's Your Mama, Are You Catholic, and Can You Make a Roux? by Marcelle Bienvenu. © 2006 Acadian House Publishers