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Crawfish Etouffee Mcilhenny



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  • Cooking Time: N/A

Crawfish Etouffee Mcilhenny

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:



For the best flavor, prepare this dish the day before.

Remove from the fridge an hour before serving and reheat just until hot to
avoid overcooking the crawfish. Serve over steamed white rice.

Ingredients:

1 c Butter
1 1/2 c Onion; chopped
1 c Green pepper; onion
1 c Celery; chopped
30 ml Garlic; minced
1 ts Salt
1 ts Tabasco
2 tb Crawfish fat
2 lb Shelled crawfish tails;
-about 6 to 7 lbs in shell
1/2 Lemon; juice of
1/2 c Fresh parsley; chopped
1/2 c Green onions; chopped
Cooked rice

Serves:

6 Servings

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