Crawfish Etouffee/McIlhenny

* Exported from MasterCook *

Crawfish Etouffee/McIlhenny

Recipe By : The Tabasco Cookbook (wrv)
Serving Size : 6 Preparation Time :0:00
Categories : Crawfish Seafood
Wrv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Waldine Van Geffen VGHC42A
1 cup Butter
1 1/2 cups Onion -- chopped
1 cup Green pepper -- onion
1 cup Celery -- chopped
30 milliliters Garlic -- minced
1 teaspoon Salt
1 teaspoon Tabasco
2 tablespoons Crawfish fat
2 pounds Shelled crawfish tails -- about 6 to 7 lbs in

x Juice of 1/2 lemon 1/2 c Fresh parsley; chopped 1/2 c Green onions;
chopped
x Cooked rice
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. Source: The Tabasco
Cookbook (wrv)

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