Post by Debbie on Mar 10, 2009 22:13:41 GMT -6
Crawfish Étouffée
1/2 cup butter or margarine
1 large onion, chopped
1/4 cup finely chopped celery
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1 pound peeled crawfish tails
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/2 teaspoon hot sauce
1-1/2 tablespoons flour
3/4 cup water
1/2 cup green onions, finely chopped
1/4 cup fresh parsley, finely chopped
Hot cooked rice
Melt butter in a large skillet over medium heat. Add onion, celery, pepper and garlic and sauté, stirring constantly for 5 minutes. Stir in crawfish and salt, black pepper, onion powder, white pepper and hot sauce; cook 5 minutes. Next, stir in flour and cook, stirring constantly for 2 minutes. Stir in water gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onions and parsley and cook 3 minutes longer. Serve over hot rice.
1/2 cup butter or margarine
1 large onion, chopped
1/4 cup finely chopped celery
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1 pound peeled crawfish tails
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/2 teaspoon hot sauce
1-1/2 tablespoons flour
3/4 cup water
1/2 cup green onions, finely chopped
1/4 cup fresh parsley, finely chopped
Hot cooked rice
Melt butter in a large skillet over medium heat. Add onion, celery, pepper and garlic and sauté, stirring constantly for 5 minutes. Stir in crawfish and salt, black pepper, onion powder, white pepper and hot sauce; cook 5 minutes. Next, stir in flour and cook, stirring constantly for 2 minutes. Stir in water gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onions and parsley and cook 3 minutes longer. Serve over hot rice.