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| Crawfish Etouffe |
| 4 Servings |
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| Ingredients |
3 lbs Live Crawfish (blanched and peeled) or
1 lb Crawfish tail meat (with fat)
1 Large Yellow Onion (chopped finely)
1/2 Green Bell Pepper (chopped medium)
1/2 C Celery (chopped, medium)
1/2 C Green Onions (chopped finely)
2 Bay Leaves
1/4 C Parsley
Salt & Cayenne Pepper to Taste
8 oz Tomato Sauce
16 oz Crushed Tomatoes
2 Toes Garlic
2 C Seafood Stock |
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| Method |
| Add onion, bell pepper, celery and green onions to pan.
Allow to cook approximately fifteen minutes, or until vegetables have cleared.
Add tomato products, then 2 cups of seafood stock.
Bring up to heat, then add bay leaves and parsley.
Allow a cooking time of 20 to 25 minutes, then add crawfish tails.
Cook an additional 10 minutes.
Served hot over rice. |
| Method for Roux (medium brown) |
| Put 1/2 cup of olive oil into a sauce pan and bring to heat.
Place 1/2 cup of white flour into oil and stir.
Stir constantly until desired color is achieved. |
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