Crawfish etouffee ii

4 Servings

Ingredients

Quantity Ingredient
6 tablespoons Butter
2 cups Onions -- chopped
2 mediums Cloves garlic -- chopped
Fine
2 tablespoons Bell pepper -- chopped
2 tablespoons Parsley -- minced OR
1 teaspoon Parsley flakes (dried)
¼ cup Celery -- chopped
2 tablespoons Green onion tops -- chopped
2½ cup Crawfish meat OR
1 pounds Crawfish meat
¼ cup Crawfish fat (optional)
1¼ teaspoon Salt
¼ teaspoon Black pepper
¼ teaspoon Red pepper

Directions

Melt butter in iron skillet or heavy pot. Saute onions, garlic, green pepper and celery until onions are clear. Add ⅛ c. water and simmer covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook covered for 15 min. on very lo heat. Stir occasionally. Add tails and other seasonings. Cook 15 min. Add green onion tops and parsley and cook 5 minutes for seasoning to blend. Serve with hot steamed rice.

Serves 4-5 Eugene Cottrell, Shreveport, LA.

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From: owner-Mm-Recipes@... O

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