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CRAWFISH ETOUFFE

Source of Recipe

My recipe


Recipe Introduction

I don't always use tomatoes added to the roux, depends on my mood & if I have an abundance of them on hand!

List of Ingredients

2 lbs. crawfish tail meat
1/4-1/2 c.vegetable oil
1/4 - 1/2 c. flour
1 c. chopped onion
1 c. chopped green onion
2 cloves garlic, minced fine
1/2 c. chopped green bell pepper
1/2 c. chopped celery
1 bay leaf
1 chopped tomato or 4 oz. diced canned (Optional)
1/4 tsp. dried thyme
1/2 tsp. white pepper (or black if don't mind specks)
2 tsp. salt
1 TBS. Worcestershire sauce
Dash Tabasco to desired taste
2 c. liquid (water or 1 c. water & 1 c. wine or fish stock)
1 TBS. fresh lemon juice
1/2 c. chopped fresh parsley (or 1/4 c. dried flakes)


Recipe

Make a roux with the oil & the flour. When lightly browned, add onions, green onions, garlic, bell pepper, celery, bay leaf,& thyme. Saute, uncovered over med.low heat for about 10- 20 minutes. Add liquid, tomatoes, if using, salt,pepper, Worcestershire, Tabasco. Stir to blend. Bring to boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally.

Turn off fire and add crawfish tail meat, lemon juice and parsley. Cover and chill several hours or overnight, to blend flavors. Remove from refrigerator 1 hour before serving. Heat thru on med.-high, but without boiling. Serve over hot cooked rice.

Yields approximately 6 - 8 servings.