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Crawfish Etouffee Recipe
Serves 6
Ingredients: 1 cup butter
1 1/2 cups onion, chopped
1 cup green pepper, onion
1 cup celery, chopped
30 milliliters garlic, minced
1 tsp salt
1 tsp Tabasco
2 tbsp crawfish fat
2 pounds shelled crawfish tails (about 6 to 7 lbs unshelled)
Juice of 1/2 lemon
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
Cooked rice
Instructions: 1. In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes.
2. Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally.
3. Add the tails, lemon juice and parsley.
4. Cook for another 10 to 15 minutes.
5. Just before serving, add the green onions.
6. For the best flavor, prepare this dish the day before.
7. Remove from the fridge an hour before serving and reheat just until hot to avoid overcooking the crawfish.
8. Serve over steamed white rice.
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