Crawfish etouffee
4 servings
Ingredients
| Quantity | 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 | Cloves garlic, chopped fine | |
| 2 | cups | Cold water |
| ¼ | cup | Chopped green onion tops |
| Salt, red & black pepper | ||
Directions
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