Crawfish etouffee

Yield: 4 servings

Measure Ingredient
2 pounds Crawfish tails
¼ cup Oil
1 cup Chopped onions
2 tablespoons Crawfish fat (or more)
2 teaspoons Cornstarch
¼ cup Parsley, chopped
¼ pounds Oleo
½ cup Chopped celery
4 \N Cloves garlic, chopped fine
2 cups Cold water
¼ cup Chopped green onion tops
\N \N Salt, red & black pepper

Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1½ cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining ½ c. water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Similar recipes