| CRAWFISH
ETOUFFEE |
| INGREDIENTS |
| 1
lb. cleaned crawfish tails, commercial kind |
| crawfish
fat and water to make 3/4 cup |
1
heaping tablespoon tomato paste |
| 1
stick margarine or butter |
1
medium onion, chopped fine |
| 1
heaping teaspoon all purpose flour |
1
tablespoon parsley |
| 1
teaspoon salt |
2
very thin slices lemon |
| 1/4
teaspoon cayenne pepper |
1
tablespoon green onion |
| INSTRUCTIONS |
Use
a saucepan with a tight fitting lid to etouffee,
(French for smother). Season crawfish tails with
salt and pepper, set aside. Melt butter, add onion,
cook over medium heat until tender. Stir in the
flour, blend well. Add water, crawfish fat, lemon,
tomato and garlic. Cook slowly, about 20 minutes,
and add a little more water occasionally.
When sauce is done, add crawfish tails, cover with
lid. Cook 8 minutes. Season again, to taste. Add
green onion and parsley, cook 2 minutes longer.
Serve on steamed rice. Garlic bread and green salad
is a good companion to crawfish etouffee. |
COOKING
TIP: Commercial crawfish are pasteurized
and practically cooked. If you are using live crawfish,
wash, then scald in boiling water. Clean them, picking
off the shells, leaving tails whole. Save crawfish
fat.
When tails and fat from live crawfish are added
to cooked mixture, it should be cooked 10 or 15
minutes longer. |
