Crawfish etouffee (tom gardiner)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| This is the very best recipe for crawfish etouffee I have ever | ||
| Found, and growing up in the parish seat of Acadia Parish affords | ||
| One a vast opportunity for a bountiful search. So, from one | ||
| Hungry cajun...\"Y'all enjoy dis, cher!\" | ||
| ¾ | cup | Butter (the real stuff makes all the difference) |
| 2 | cups | Chopped onion |
| ½ | cup | Chopped green onion bottoms |
| ¼ | cup | Chopped bell pepper |
| ¼ | cup | Chopped celery |
| 1 | teaspoon | Minced garlic 1 tsp brown roux |
| ½ | teaspoon | Red pepper 1 tsp black pepper |
| 3 | eaches | Chicken bouillon cubes |
| 1 | pounds | UNrinsed crawfish tails (the crawfish fat is the secret to |
| The taste) | ||
| 5 | tablespoons | Flour |
| 3 | tablespoons | Chopped parsley |
| ½ | cup | Or more chopped green onion tops (I recommend the 'more' |
| Option) | ||
| 2 | cups | Water |
Directions
Saute butter, onion, green onion bottoms, bell pepper, celery, garlic, roux, red and black pepper and bouillon cubes in a saucepan until tender. add crawfish tails, flour, parsley, and green onion tops and cook for 3 minutes. Stir in water and cook until thickened. Serve over a bed of steamed rice. *Shrimp can be used instead of crawfish, but it really loses something in the 'translation'.
Submitted By FRED TOWNER On 10-20-94