Crawfish etouffee #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cleaned crawfish tails |
| 1 | Stick corn oil margarine | |
| 1 | large | Onion; chopped fine |
| 2 | Ribs celery; chopped fine | |
| 1 | medium | Bell pepper; chop fine |
| 1 | Recipe golden roux (below) | |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Red cayenne pepper |
| 1 | teaspoon | Paprika |
| ½ | cup | Water |
| ½ | Stick corn oil margarine | |
| 4 | tablespoons | Flour |
Directions
GOLDEN ROUX
Saut‚ onions, celery and bell pepper in margarine; add salt and paprika.
Add golden roux. Stir until well blended. Add crawfish tails; cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add additional water if too thick. Serve hot over rice. Serves 4.
To make golden roux: Melt margarine in a cast iron skillet over low temperature. Blend in flour; cook until golden color, stirring occasionally. Takes about 15 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .