Crab and crawfish etouffee
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Oleo |
| 5 | cups | Chopped onion (same in volume as crawfish and crab meat) |
| ½ | cup | Chopped bell pepper |
| 3 | cups | Chopped parsley |
| 2 | tablespoons | Lemon Juice |
| 1½ | tablespoon | Lea & Perrins Worcestershire Sauce |
| 1 | teaspoon | Louisiana hot sauce |
| 3 | teaspoons | Salt or to taste |
| 1 | pounds | Crab meat |
| 2 | pounds | Crawfish meat with fat |
Directions
Melt oleo in pot. saute onions, bell pepper, and parsley until tender. Simmer, covered for 30 to 40 minutes. Add lemon juice, Lea & Perrins, Louisiana hot sauce, and salt. Add crab meat and crawfish - be sure to use crawfish fat if you have it. Mix well, cover, and simmer for 30 minutes. Serve over rice. Will feed 30 people (or 10 Cajuns) Shrimp may be substituted for crawfish. From Fred Towner Justin William's Recipe
Submitted By RICH HARPER On 02-21-95