member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Robin Smith      

Recipe Categories:

    Crawfish Etouffe


    Source of Recipe


    Emeril Lagasse - Food Network

    Recipe Introduction


    Recipe Summary
    This is very yummy! Lots of good veggies. I just used frozen crawfish tails already peeled and ready.
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Yield: 4 servings

    List of Ingredients





    1 stick butter
    2 cups chopped onions
    1 cup chopped celery
    1/2 cup chopped green bell peppers
    1 pound peeled crawfish tails
    2 teaspoons minced garlic
    2 bay leaves
    1 tablespoon flour
    1 cup water
    1 teaspoon salt
    Pinch of cayenne
    2 tablespoons finely chopped parsley (I used 1 tb. dried)
    3 tablespoons chopped green onions
    cooked steamed white rice for serving

    Recipe




    In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Remove bay leaves and discard. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |