Title: Crawfish Etouffee #3
Categories: Seafood
Yield: 4 Servings

1 lb Cleaned crawfish tails
1 Stick corn oil margarine
1 lg Onion; chopped fine
2 Ribs celery; chopped fine
1 md Bell pepper; chop fine
1 Recipe golden roux (below)
2 ts Salt
1/4 ts Red cayenne pepper
1 ts Paprika
1/2 c Water

--------------------------------GOLDEN ROUX--------------------------------
1/2 Stick corn oil margarine
4 tb Flour

Saut‚ onions, celery and bell pepper in margarine; add salt and paprika.
Add golden roux. Stir until well blended. Add crawfish tails; cook ten
minutes on medium-high heat, stirring often. Add water and simmer 30
minutes. Add additional water if too thick. Serve hot over rice. Serves 4.

To make golden roux: Melt margarine in a cast iron skillet over low
temperature. Blend in flour; cook until golden color, stirring
occasionally. Takes about 15 minutes.

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