| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
|
1 |
servings |
INGREDIENTS
| 2 |
|
Sticks butter |
| 1/3 |
c |
Flour |
| 2 |
sm |
Yellow Onions; chopped fine |
| 1/3 |
c |
Bell Pepper; chopped fine |
| 1/2 |
c |
Celery; chopped fine |
| 1 |
|
Clove Garlic; chopped fine |
| 2 |
tb |
Louisiana Hot Sauce |
| 1 |
ts |
Salt |
| 3 |
ts |
Paprika |
| 1 |
ts |
Cayenne Pepper |
| 1 |
ts |
Black Pepper |
| 1/2 |
ts |
White Pepper |
| 1/2 |
c |
White Wine |
| 3 |
c |
Chicken Broth |
| 2 |
lb |
Crawfish Tails |
| 1 |
bn |
Green Onions; chopped |
|
|
Parsley & Yellow Bell to garnish |
INSTRUCTIONS
Combine 1 stick of butter and flour in a heavy skillet, stir briskly
over medium heat until light brown, and don't scorch the roux! Cover
& set aside. Combine 1 stick butter, onion, bell pepper, celery, and
garlic in a large saucepan. Cook over medium-high heat until the
onions are clear, tossing frequently. Add the hot sauce, salt,
paprika, 3 peppers, and wine and stir together. Add the chicken
broth, bring to boil and let everything cook together for about 5
minutes. Add the roux slowly over a whisk and reduce the heat just
enough to maintain a slow boil. Stir in the crawfish tails and green
onions, cover and let cook about 5 minutes. Serve the etouffee across
rice with a parsley sprig and a sprinkle of diced yellow bell pepper.
Posted to CHILE-HEADS DIGEST by DataDog <datadog@iol10.com> on Dec 31,
1998, converted by MM_Buster v2.0l.
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