Crawfish etouffee #2

Yield: 8 Servings

Measure Ingredient
3 pounds Crawfish tails; peeled
2 \N Sticks butter or margarine
3 mediums Onions; chopped
1 medium Bell pepper; chopped
\N \N Salt & pepper to taste
3 \N Cloves garlic; minced
½ cup Parsley; chopped
1 tablespoon Plain flour
1 can (8-oz) tomato sauce; optional

Melt butter in a deep, thick aluminum pot. (Do not use a black iron pot.) Add onions, bell pepper and garlic. Saut‚ until soft, about 5 minutes. Add crawfish, season to taste using salt and black and red peppers. Smother on high fire, stirring constantly, for about 20 minutes. Add flour and continue smothering about 5 minutes more. Add parsley and water, about 10 ozs. more or less as necessary. If using tomato sauce, add now. Cook about 15 minutes more. Serve over hot rice with a tossed salad and hot rolls or French bread. Serves


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes