Crawfish Etouffee Ii

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Title: Crawfish Etouffee Ii
Categories: Gumbos & st, Seafood, Entre' or s
Yield: 4 servings

6 tb Butter
2 c Onions -- chopped
2 md Cloves garlic -- chopped
Fine
2 tb Bell pepper -- chopped
2 tb Parsley -- minced OR
1 ts Parsley flakes (dried)
1/4 c Celery -- chopped
2 tb Green onion tops -- chopped
2 1/2 c Crawfish meat OR
1 lb Crawfish meat
1/4 c Crawfish fat (optional)
1 1/4 ts Salt
1/4 ts Black pepper
1/4 ts Red pepper

Melt butter in iron skillet or heavy pot. Saute
onions, garlic, green pepper and celery until onions
are clear. Add 1/8 c. water and simmer covered until
vegs. are tender, abt. 15 min. Add crawfish fat and
cook covered for 15 min. on very lo heat. Stir
occasionally. Add tails and other seasonings. Cook
15 min. Add green onion tops and parsley and cook 5
minutes for seasoning to blend. Serve with hot steamed
rice.

Serves 4-5 Eugene Cottrell, Shreveport, LA.

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Recipe By :

From: owner-Mm-Recipes@idiscover.Net O

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