Crawfish Etouffee #3
Categories: SeafoodServes: 4 Servings
Ingredients:
- 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
Instructions:
--------------------------------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.
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