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Crawfish Etouffee #2 stews, cajun, shellfish 3 lb crawfish tails; peeled 2 sticks butter or margarine 3 medium onions; chopped 1 medium bell pepper; chopped 1 salt & pepper to taste 3 cloves garlic; minced 1/2 cup parsley; chopped 1 tablespoon plain flour 1 can (8-oz) tomato sauce; optional Melt butter in a deep, thick aluminum pot. (Do not use a black iron p ot.) Add onions, bell pepper and garlic. Saut82 until soft, about 5 minutes. Add crawfish, season to taste using salt and black and red peppers. Smother o n high fire, stirring constantly, for about 20 minutes. Add flour and conti nue smothering about 5 minutes more. Add parsley and water, about 10 ozs. mor e or less as necessary. If using tomato sauce, add now. Cook about 15 minutes more. Serve over hot rice with a tossed salad and hot rolls or French bread. Se rves 8. From "A Taste of Louisiana". From: Hosey Date: 18 Jan 97 Chile-Heads List Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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