Crab and crawfish etouffee

Yield: 1 servings

Measure 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

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

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