Crawfish etouffee (tom gardiner)

Yield: 1 servings

Measure Ingredient
\N \N This is the very best recipe for crawfish etouffee I have ever
\N \N Found, and growing up in the parish seat of Acadia Parish affords
\N \N One a vast opportunity for a bountiful search. So, from one
\N \N 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
\N \N The taste)
5 tablespoons Flour
3 tablespoons Chopped parsley
½ cup Or more chopped green onion tops (I recommend the 'more'
\N \N Option)
2 cups Water

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

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