Crawfish etouffee #3

Yield: 4 Servings

Measure Ingredient
1 pounds Cleaned crawfish tails
1 \N Stick corn oil margarine
1 large Onion; chopped fine
2 \N Ribs celery; chopped fine
1 medium Bell pepper; chop fine
1 \N Recipe golden roux (below)
2 teaspoons Salt
¼ teaspoon Red cayenne pepper
1 teaspoon Paprika
½ cup Water
½ \N Stick corn oil margarine
4 tablespoons Flour


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, .

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