crawfish "tout etouffe"
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Peeled crawfish tails |
| Creole seasongin | |
| 1 cup | Vegetable oil |
| ¾ cup | Flour |
| 2 larges | Onions; chopped |
| 1 | Green bell pepper; chopped |
| 1 | Stalk celery; chopped |
| 4 | Green onion tops; chopped |
| 12 | Sprigs parsley; chopped |
| 1 | Clove garlic; chopped |
| 2 dashes | Hot pepper sauce or hot sauce |
| 1 pack | Cream cheese; (8 oz) |
| 2 tablespoons | Cornstarch |
| 2 cups | Water |
Sprinkle crawfish with Creole seasoning. In an aluminum pot, make a roux with oil and flour by cooking over medium-low heat, stirring constatnly, until the color of peanut butter. Do not let it burn. Add onions, bell pepper, celery, green onions, parsley, garlic and hot sauce and saut‚ until veggies are tender. Add crawfish and cook 5 minutes. Add cream cheese and stir until melted. Mix cornstarch with water and add to crawfish. Cook on low heat for 15 to 20 minutes. Serve over rice, if desired.
:)
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@...> on Feb 12, 1998
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