TECHE VALLEY SEAFOOD

HOME
 
ABOUT US
 
PRODUCTS
 
RECIPES
 
NUTRITION
 
CONTACT US
 
 

Purchase our Crawfish Puree' at your local associated food store.  Click here for a list of stores.

 

 

We want to give a special thanks to Taste of the South magazine.  We are extremely pleased to be featured in the February-March 2008 issue.  Please click picture below to view the full article.

 

 

 

Crawfish Etouffee (with Crawfish Tails)

 
1/2 stick of margarine
1 cup finely chopped onions
2 1/2 cups water
1/2 cup onion tops
1 lb. crawfish tails
2 teaspoons corn starch
Chopped parsley or parsley flakes
   

Melt margarine over low heat.  Add finely chopped onions and cook until onions are clear.  Add 2 cups of tap water and bring to a boil.  Add crawfish tails and onion tops and cook over low heat for 5 minutes, stirring occasionally.  Add seasoning to taste.  Dissolve corn starch in 1/2 cup water and pour into gravy.  Allow to simmer for 15 minutes, stirring occasionally.  Remove from heat.  Sprinkle parsley on etouffee, stir then let set for a few minutes.  Serve over steaming rice.

 

 
 
Louisiana Crawfish Cake, made
with Teche Valley crawfish puree'.
Sold at your local Winn Dixie.
 
 
 
Also Try Our
 
Frozen Whole Boil Crawfish
 
 
Order with
www.cajungrocer.com
 
 

Copyright 2007 - Teche Valley Seafood, Inc. - All rights reserved.