Side Pannel
Crawfish Etouffee #2
Ingredients List
- 3 lb Crawfish tails; peeled
- 2 Sticks butter or margarine
- 3 md Onions; chopped
- 1 md Bell pepper; chopped
- Salt & pepper to taste
- 3 Cloves garlic; minced
- 1/2 c Parsley; chopped
- 1 tb Plain flour
- 1 cn (8-oz) tomato sauce;
- -optional
Directions
Melt butter in a deep, thick aluminum pot. (Do not use a black iron pot.)
Add onions, bell pepper and garlic. Saut”š until soft, about 5 minutes. Add
crawfish, season to taste using salt and black and red peppers. Smother on
high fire, stirring constantly, for about 20 minutes. Add flour and
continue smothering about 5 minutes more. Add parsley and water, about 10
ozs. more or less as necessary. If using tomato sauce, add now. Cook about
15 minutes more. Serve over hot rice with a tossed salad and hot rolls or
French bread. Serves
8.
Add onions, bell pepper and garlic. Saut”š until soft, about 5 minutes. Add
crawfish, season to taste using salt and black and red peppers. Smother on
high fire, stirring constantly, for about 20 minutes. Add flour and
continue smothering about 5 minutes more. Add parsley and water, about 10
ozs. more or less as necessary. If using tomato sauce, add now. Cook about
15 minutes more. Serve over hot rice with a tossed salad and hot rolls or
French bread. Serves
8.
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