Crawfish "tout Etouffe"

The Apostle [Paul] is asking in Philippians 1 which is most worthwhile for him, to live or to die. Often has that question presented itself to us, and perhaps we like the Apostle, have answered that “we are in a strait.” But I fear we may have used the words in a sense far different from Paul's. When we have wished for death, we meant to say, “I know not which alternative I ought most to dread, the afflictions of life, from which death would release me, or the terrors of death, from which life protects me.” In other words, life and death look to us like two evils of which we know not which is the less. As for the Apostle, they look to him like two immense blessings of which he knows not which is the better (Adolphe Monod).

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Dairy			1	Servings

INGREDIENTS

3	lb	Peeled crawfish tails
		Creole seasongin
1	c	Vegetable oil
3/4	c	Flour
2		Onions, chopped
1		Green bell pepper, chopped
1		Stalk celery, chopped
4		Green onion tops, chopped
12		Sprigs parsley, chopped
1		Clove garlic, chopped
2	ds	Hot pepper sauce or hot
		sauce
1		Cream cheese, 8 oz
2	T	Cornstarch
2	c	Water

INSTRUCTIONS

Sprinkle crawfish with Creole seasoning. In an aluminum pot, make a
roux with oil and flour by cooking over medium-low heat, stirring
constatnly, until the color of peanut butter. Do not let it burn. Add
onions, bell pepper, celery, green onions, parsley, garlic and hot
sauce and saut until veggies are tender. Add crawfish and cook 5
minutes. Add cream cheese and stir until melted. Mix cornstarch with
water and add to crawfish. Cook on low heat for 15 to 20 minutes.
Serve over rice, if desired. :)  Posted to Bakery-Shoppe Digest by Lee
Ann Hamm <lhamm@premier.net> on  Feb 12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2501 Calories From Fat: 1941 Total Fat: 219.6g Cholesterol: 0mg Sodium: 81.9mg Potassium: 1019.9mg Carbohydrates: 125.6g Fiber: 11.9g Sugar: 18g Protein: 15.4g