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Crawfish Etoufee
1/2 cup
margarine
1 tablespoon flour
1 onion, finely chopped
1 bell pepper, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
Crawfish fat [if available]
1 pound peeled crawfish tails
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper
Dash of Tabasco sauce
Water
2 tablespoons onion tops, chopped
2 tablespoons parsley, minced
Hot rice
Melt butter and stir in flour until smooth. Sauté
vegetables slowly in butter and flour mixture for 30-45
minutes. If crawfish fat is available, add now and simmer 15
minutes. Add tails and seasonings and cook, covered over low
heat for 15 minutes. Add 1/4-1/2 cup hot water to obtain
desired thickness of gravy. Add onion tops and parsley. Cook
5 minutes longer and serve over hot rice.
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