Title: Crawfish Etouffee #2
Categories: Seafood
Yield: 8 Servings

3 lb Crawfish tails; peeled
2 Sticks butter or margarine
3 md Onions; chopped
1 md Bell pepper; chopped
Salt & pepper to taste
3 Cloves garlic; minced
1/2 c Parsley; chopped
1 tb Plain flour
1 cn (8-oz) tomato sauce;
-optional

Melt butter in a deep, thick aluminum pot. (Do not use a black iron pot.)
Add onions, bell pepper and garlic. Saut‚ until soft, about 5 minutes. Add
crawfish, season to taste using salt and black and red peppers. Smother on
high fire, stirring constantly, for about 20 minutes. Add flour and
continue smothering about 5 minutes more. Add parsley and water, about 10
ozs. more or less as necessary. If using tomato sauce, add now. Cook about
15 minutes more. Serve over hot rice with a tossed salad and hot rolls or
French bread. Serves

8.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.