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Chile-Head Crawfish Etouffee spice, stews, cajun, shellfish 2 lb crawfish tails 2 large onions 1 liter stalk celery 2 cloves garlic 1/2 cup butter or bacon grease (not 1 margarine) 2 large peppers of your choice 1/2 cup chopped parsley 1/2 cup chopped green onions 1 cayenne or black pepper to 1 taste 1 salt to taste 2 tablespoon flour 1 cup water 1 some cajun seasoning to 1 taste First you have a crawfish boil, fly in about 100 lbs or so of live crawfish, we call them mudbugs. Then you boil 'em up outside on a propane boiler with spices, whole onions, corn on the cob, and new potatoes. Spread out some newspaper on a picnic table and go to town, Shucking and jiving to some cajun zaidaco! If you have any left over, shuck 'em and save 'em for etouffee. If this is a little excessive, then just pick up a frozen container of already peeled and cooked crawfish tails at your local grocery store and follow this recipe. Cook chopped onions, celery, and peppers in butter for about 30 minutes over low heat. Stir in flour. Add crawfish and water and stir it up. Add your seasonings to taste. Add garlic and 1/2 of chopped parsely. Cook for about 10 minutes over medium heat. (If it starts to get too thick, add more water; if you let it get too thick it might burn) Add green onions and the rest of the parsley. Serve over white or dirty rice. Note: If you don't have acess to crawfish, you can use chicken for a little different flavor. Just make sure you've got it cut into small pieces. ~Valerie From: Valerie Holcomb Date: 16 Jan 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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