| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Cajun, Crawfish, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crawfish tails; About 30 |
| 1/2 |
c |
Crawfish Fat; Kept Refridgerated |
| 6 |
tb |
Salted butter |
| 1/4 |
c |
Flour |
| 1 |
c |
Onions; Chopped |
| 1/2 |
c |
Green Pepper; Chopped |
| 1/2 |
c |
Celery; Chopped |
| 1 |
tb |
Garlic; Finely minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 1/4 |
ts |
Cayenne |
| 1/8 |
ts |
Cumin |
| 1 |
ts |
Fresh lemon juice |
| 1/3 |
c |
Green onion tops; Thinly sliced |
| 1 |
tb |
Parsley; Finely minced |
| 1 |
c |
Cold water |
|
|
Cooked rice |
INSTRUCTIONS
In heavy 5-6 quart pot or kettle, melt the butter over low heat. Gradually
add the flour, stirring constantly. Cook over low heat until a medium brown
roux is formed, about 15 - 20 minutes. Quickly add the onions, green
pepper, celery, and garlic and continue to cook, stirring frequently, until
the vegetables are glazed and tender, about 20 minutes. Add the crawfish
tails, crawfish fat, salt, black pepper, cayenne, cumin, lemon juice, green
onion tops, and parsley and mix well. Add the cold water and bring to a
boil, or until the crawfish tails are just tender. Shortly before serving,
heat toe etoufee slowly over low heat and gradually add 1 - 2 c. hot water
to provide the gravy. Serve over boiled rice.
NOTES : A classic southwestern Louisiana Cajun dish, a spicy hot stew is
always served with rice. You will need about 2 1/2 to 3 doz crawfish to
prepare this. If you obtain live ones, parboil them for 3-4 minutes to
make peeling easy. Be sure to scoop out and save the fat that is in the
heads -- it is an essential part of the stock. Frozen crawfish, where
available, greatly simplify the preparation.
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898
<Rodeo46898@aol.com> on Dec 28, 1997
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