Crawfish etouffee (pronounced a-too-fay)

Yield: 1 Servings

Measure Ingredient
1 pounds Peeled crawfish tails
1 Stick margarine
1 medium Onion, chopped
½ Green bell pepper chopped
1 tablespoon Worcestersire sauce
2 Cloves garlic
2 tablespoons Cornstarch
1 tablespoon Paprika
1 tablespoon Chopped onion tops
2 cups Water
Tonys seasoning

from Tony Chachere cookbook

Use shrimp if you can't get crawfish.

Melt margarine in aluminum Dutch oven ( don't use iron pot as black iron pot will cause crawfish to darken) Season crawfish tails generously with Tonys. Add paprika to margarine. Saute crawfish tails about 5 min. Remove crawfish and set aside.

To pot add onions, bell pepper and garlic. Saute well at least 10 min.

Return crawfish tails to pot and add 2 cups water and worcestershire sauce.

Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve with rice and garnish wit onion tops and parsley.

Serves 4. Also put in pie crust and cover. Makes a great pie, with or with out rice. I have had it both ways. Posted to TNT - Prodigy's Recipe Exchange Newsletter by sandy courrege <sandy@...> on Apr 23, 1997

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