- Stainless Steel Skillet (Ideal for sautéing and simmering the crawfish Étouffée)
- Chef's Knife Set (8-inch chef's knife, essential for cutting vegetables, garlic, and shelling crawfish)
- Cutting Board (Sturdy surface needed for preparing ingredients safely and effectively)
- Mortar & Pestle (Useful for grinding spices to enhance the flavor of the dish without altering their texture too much)
- Strainer (Crucial for draining cooked crawfish and separating them from shells during preparation)
- Pot Holder or Oven Mitt (Necessary for handling hot pots or skillets safely while managing ingredients)
- Measuring Spoons & Cups (Important for accurately measuring ingredients like flour, sugar, and spices)
- Digital Food Scale (Provides precise measurements of your ingredients, ensuring consistent results in each batch)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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