Fish: 4 pt. Crawfish Etouffe
Source of Recipe
From: LRLeMay1
Recipe Introduction
original poster's note: This a recipe that I use frequently during the warm winter months when I am craving that hot and hearty homecooking. My father is from Louisana and cooks wonderful Cajun food for our family. This is from "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.
List of Ingredients
1 1/2 cups finely chopped onion
1/3 cup finely chopped green bell pepper
2 cloves garlic, minced
2 tablespoons light margarine
2 tablespoons flour
1 pound peeled crawfish tails, rinsed and drained ( can substitute shrimp)
1 cup water
Dash of red pepper ( season to meet your needs)
Dash of Worcestershire sauce
Salt and Pepper to tast
Juice of lemon
1 bunch of green onion tops only, finely slicedRecipe
In large skillet, saute' onion , green pepper, and garlic in margarine until tender. Stir in flour and cook 1 minute. Add crawfish tails and water. Cover and simmer over low heat for 15 mintues. Add seasonings. Add green onion stems and cook for 5 minutes longer. If mixture is too thick, add more water. Serve over cooked rice. Yields 4 servings.
Served with 1 cup of rice each serving is 4 points a piece. With salad and a slice of french bread you have great meal
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