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Title: Crawfish Etouffee Categories: Seafood, Creole/caju Yield: 4 Servings 1/2 c Butter 1 tb Flour 1 Onion; finely chopped 1 Stalk celery; finely chopped 1 Bell pepper; finely chopped 1 Clove garlic; finely chopped 1 lb Peeled crawfish tails 1 ts Salt 1/4 ts Black pepper 1/8 ts Red pepper Tabasco sauce Water 2 tb Onion tops; chopped 2 tb Parsley; minced Hot rice Melt butter and stir in flour until smooth. Saute vegetables slowly in butter and flour mixture for 30 to 45 minutes. Or about 5 min in the microwave. Add crawfish tails and seasonings and cook, covered, over low heat for 15 minutes. Add 1/4 to 1/2 cup hot water to obtain desired thickness of gravy. Add onion tops and parsley. Cook 5 minutes longer and serve over hot rice. NOTES : Linda says: " This is a very traditional South East Texas/ Louisiana dish. I use it for dinner parties because it is so easy and doubles easily. Make ahead and heat in microwave. If you don't like crawfish use shrimp." Recipe by: Camille Mouton Posted to recipelu-digest Volume 01 Number 412 by Lou Parris |