Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | This is the very best recipe for crawfish etouffee I have ever |
\N \N | Found, and growing up in the parish seat of Acadia Parish affords |
\N \N | One a vast opportunity for a bountiful search. So, from one |
\N \N | Hungry cajun...\"Y'all enjoy dis, cher!\" |
¾ cup | Butter (the real stuff makes all the difference) |
2 cups | Chopped onion |
½ cup | Chopped green onion bottoms |
¼ cup | Chopped bell pepper |
¼ cup | Chopped celery |
1 teaspoon | Minced garlic 1 tsp brown roux |
½ teaspoon | Red pepper 1 tsp black pepper |
3 eaches | Chicken bouillon cubes |
1 pounds | UNrinsed crawfish tails (the crawfish fat is the secret to |
\N \N | The taste) |
5 tablespoons | Flour |
3 tablespoons | Chopped parsley |
½ cup | Or more chopped green onion tops (I recommend the 'more' |
\N \N | Option) |
2 cups | Water |
Saute butter, onion, green onion bottoms, bell pepper, celery, garlic, roux, red and black pepper and bouillon cubes in a saucepan until tender. add crawfish tails, flour, parsley, and green onion tops and cook for 3 minutes. Stir in water and cook until thickened. Serve over a bed of steamed rice. *Shrimp can be used instead of crawfish, but it really loses something in the 'translation'.
Submitted By FRED TOWNER On 10-20-94