<-----googlescript--->

Crawfish Etoufee



  • Prep Time: N/A
  • Cooking Time: N/A

Crawfish Etoufee

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

In heavy 5-6 quart pot or kettle, melt the butter over low heat. Gradually
add the flour, stirring constantly. Cook over low heat until a medium brown
roux is formed, about 15 - 20 minutes. Quickly add the onions, green
pepper, celery, and garlic and continue to cook, stirring frequently, until
the vegetables are glazed and tender, about 20 minutes. Add the crawfish
tails, crawfish fat, salt, black pepper, cayenne, cumin, lemon juice, green
onion tops, and parsley and mix well. Add the cold water and bring to a
boil, or until the crawfish tails are just tender. Shortly before serving,
heat toe etoufee slowly over low heat and gradually add 1 - 2 c. hot water
to provide the gravy. Serve over boiled rice.

Ingredients:

1 1/2 c Crawfish tails; About 30
1/2 c Crawfish Fat; Kept
-Refridgerated
6 tb Salted butter
1/4 c Flour
1 c Onions; Chopped
1/2 c Green Pepper; Chopped
1/2 c Celery; Chopped
1 tb Garlic; Finely minced
1 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Cayenne
1/8 ts Cumin
1 ts Fresh lemon juice
1/3 c Green onion tops; Thinly
-sliced
1 tb Parsley; Finely minced
1 c Cold water
Cooked rice

Serves:

4 Servings

Flag as inappropriate