Name: Crawfish Etouffee Mcilhenny
Ingredients: 1 c Butter; 1 1/2 c Onion; chopped; 1 c Green pepper; onion; 1 c Celery; chopped; 30 ml Garlic; minced; 1 ts Salt; 1 ts Tabasco; 2 tb Crawfish fat; 2 lb Shelled crawfish tails; about 6 to 7 lbs in shell; 1/2 Lemon; juice of; 1/2 c Fresh parsley; chopped; 1/2 c Green onions; chopped; Cooked rice

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Dutch	Seafood	6	Servings

INGREDIENTS

1	c	Butter
1 1/2	c	Onion; chopped
1	c	Green pepper; onion
1	c	Celery; chopped
30	ml	Garlic; minced
1	ts	Salt
1	ts	Tabasco
2	tb	Crawfish fat
2	lb	Shelled crawfish tails; about 6 to 7 lbs in shell
1/2		Lemon; juice of
1/2	c	Fresh parsley; chopped
1/2	c	Green onions; chopped
		Cooked rice

INSTRUCTIONS

Date: 18 Mar 96 16:44:26 EST
From: Silvia Carry <[email protected]>
Recipe By: The Tabasco Cookbook (wrv)
In a Dutch oven or large heavy pot, melt the butter and cook the onion,
pepper, celery and garlic until soft, about 5 minutes. Add the salt,
Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30
minutes, stirring occasionally. Add the tails, lemon juice and parsley.
Cook for another 10 to 15 minutes. Just before serving, add the green
onions.
For the best flavor, prepare this dish the day before.
Remove from the fridge an hour before serving and reheat just until hot to
avoid overcooking the crawfish. Serve over steamed white rice.
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