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Joined: May 2009
Posts: 796
OP Offline
Joined: May 2009
Posts: 796
I LOVE CRAWFISH!! If you are a crawfish lover, then you got to try this wonderful recipe!


Prep Time: :15
Cook Time: :20

* 1 pound fresh or frozen, peeled, cooked crawfish tails
* 1/4 cup all-purpose flour
* 1/4 cup cooking oil, butter, or margarine
* 2 medium onions, finely chopped (1 cup)
* 1 cup finely chopped celery
* 1/2 cup finely chopped green sweet pepper
* 3 cloves garlic, minced
* 1 Tablespoon butter or margarine
* 3/4 cup water
* 1/2 cup sliced green onion
* 1/4 cup snipped fresh parsley
* 1/2 to 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon ground black pepper
* Hot cooked rice
* Fresh parsley (optional)

Thaw crawfish tails, if frozen.

In a 3-quart heavy saucepan stir together flour and 1/4 cup oil, butter, or margarine until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more or until a reddish brown roux is formed. Add onion, celery, sweet pepper, and garlic to saucepan. Cook and stir for 5 minutes.

Add 1 tablespoon butter or margarine; stir until melted. Stir in water, green onions, parsley, salt, ground red pepper, and black pepper. Bring to boiling. Add crawfish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through. Serve with hot cooked rice. Garnish with parsley, if desired.

Yield: 4 servings- if teenagers in house- double recipe.

Make-Ahead Tip: Prepare roux; cool. Transfer to jar; cover and chill up to 3 days. Transfer to saucepan; heat until melted. Continue recipe as directed.

Proud Pagan
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Joined: Dec 2006
Posts: 62
Joined: Dec 2006
Posts: 62
Just reading this made my mouth water. I love etouffee. I worked at a Cajun restaurant for a year and I never tired of the etouffee or boulettes.

At first glance this appears to be a complex recipe, but on reading it again, it doesn't look too difficult. I think I have everything on hand except the crawfish, so I may have to head to the store for the crawfish and give it a try.

Angie Fathera
Joined: May 2009
Posts: 796
OP Offline
Joined: May 2009
Posts: 796
Let me know how it comes out if you deicde t make it.

It's hard to find crawfish around here these days so i\I don't get to enjoy it too much anymore.

Last edited by Dragoncharmer; 11/02/09 11:34 PM.

Proud Pagan

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