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Bertram31.com General Bulletin Board
Let's make some crawfish etouffee'
Posted By: Vic Roy
Date: Sunday, 5 December 2004, at 11:58 a.m.
Perhaps one of the most famous of coonass foods. Frozen peeled crawfish tails are generally available nationwide in specialty food stores. If you can't find them, shrimp do almost as well. Here's what you are gonna need:
1/4# real butter;
two large white onions, chopped;
two stalks celery, chopped;
two cloves garlic, minced;
one medium bell pepper, chopped (I hate bell pepper, so never use it, but lots of folks do);
two pounds of crawfish tails and fat (or shrimp);
4 tablespoons general purpose flour;
2 cups water;
4 chicken bouillon cubes;
chopped tops of three green onions;
some chopped parsley.
Melt the butter is a heavy large skillet. Slowly saute' the veggies (except green onion and parsley)in the butter for about 30 minutes. Add crawfish or shrimp (and their fat) and saute for one minute, then stir in flour and continue to saute for another 3 minutes. Add water, bouillon and green onion and parsley and simmer for another 15 minutes. During the last 15 minutes, taste and add salt and Tabasco to taste. Serve over white rice. Serves 4-6.
UV
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