crawfish etouffee #2
- Categories
- Seafood
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Crawfish tails; peeled |
| 2 | Sticks butter or margarine |
| 3 mediums | Onions; chopped |
| 1 medium | Bell pepper; chopped |
| Salt & pepper to taste | |
| 3 | Cloves garlic; minced |
| ½ cup | Parsley; chopped |
| 1 tablespoon | Plain flour |
| 1 can | (8-oz) tomato sauce; optional |
Melt butter in a deep, thick aluminum pot. (Do not use a black iron pot.) Add onions, bell pepper and garlic. Saut‚ until soft, about 5 minutes. Add crawfish, season to taste using salt and black and red peppers. Smother on high fire, stirring constantly, for about 20 minutes. Add flour and continue smothering about 5 minutes more. Add parsley and water, about 10 ozs. more or less as necessary. If using tomato sauce, add now. Cook about 15 minutes more. Serve over hot rice with a tossed salad and hot rolls or French bread. Serves
8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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