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Crawfish Etouffee IV (Etoufee)Main Dishes & Casseroles
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Submitted by Smitty Lange
Erath, La
on Thursday, January 15, 2004
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| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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Cajun men are good cooks and not afraid to cook or brag on them selves. I say if it's good and it's true, why not!
Our authour is quoted as saying, "The BEST Dish I have cooked in a very long time!!!" He also says it only takes 20 minutes to prep if you are good....And if you are not? Cook it anyway.
Sure makes me want to try it. |
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| Ingredients |
| 4 cups finely chopped onions |
2 cups finely chopped bell pepper |
| 1/2 cup finely chopped celery |
2 minced garlic |
| 2 sticks butter |
2 pounds crawfish tails with fat |
| 4 tbsp flour |
1 cup water |
| 2 tsp salt |
2 tsp cajun or creole seasonings |
| 1/2 cup finely chopped green onion tops (scallions) |
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| | | Directions | In a heavy pot, preferably black iron (or magnolite or thick bottom heavy duty stainless), melt butter and then add the first four ingredients(onions bell pepper,celery and garlic.) Cook on low heat for 30-40 minutes until vegetables are soft and translucent. This is a must as your dish may be too oniony in taste or reduce the amount of onoins in the recipe. Add flour and stir for one minute. Add crawfish tails and water and continue to cook for 15 minutes. Add seasoning and onion tops and cook for 5 more minutes. More seasoning may be added depending how Cajun you are or how much of a Cajun Wannabe you are. Serve over fresh steaming rice. Serve with Corn Maque Choux and Fresh Tomato Salad.
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