Tony Chachere’s crawfish recipes for Lent

Local News

Quick, easy and tasty recipes for Lent season. 

Tony Chacere’s is getting you ready for Lent and crawfish season with a number of quick and easy recipes. 

Chef Gaye Sandoz prepared Tony Chacere’s Crawfish Etouffee with the morning team Friday. 

The recipe is below. Enjoy! 

For more Tony Chacere’s recipes click here.

One of Louisianas signature dishes, Tonys Crawfish Etouffee is sure to please. It has crawfish tails, bell pepper, garlic, onions, and green onions and is best served over a bed of steaming rice. 
Prep time: 15 minutes  Cooking time: 20 minutes  Serves: 4  

4 tablespoon Butter
1 pound Crawfish tails
3 teaspoons Tony Chacheres Bold Creole Seasoning

4 tablespoons butter
1 Whole Chopped Onion
1/2 Whole Chopped Bell Pepper
2 Whole Garlic (minced)
2 teaspoons Corn Starch
1 tablespoon Chopped Green Onion

1: Melt butter in skillet.  
2: Season crawfish with tails generously with Tony Chachere’s Bold  Creole Seasoning and saute’ for 3 minutes. 
3: Remove crawfish tails and set aside. 
4: Add 4 tablespoons butter,  onions, bell pepper, and garlic to the pot. Season with Bold. 
5: Saute’ 10 minutes. 
6: Return crawfish tails to pot; dissolve 1 teaspoon corn starch in 1 cup cold water and add. 
7: Stir and simmer slowly about 20 minutes.
8: Adjust seasoning. Serve over steamed rice and garnish with green onions.

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