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Crawfish Etouffee #3 stews, cajun, shellfish 1 lb cleaned crawfish tails 1 stick corn oil margarine 1 large onion; chopped fine 2 ribs celery; chopped fine 1 medium bell pepper; chop fine 1 recipe golden roux (below) 2 teaspoon salt 1/4 teaspoon red cayenne pepper 1 teaspoon paprika 1/2 cup water ----GOLDEN ROUX---- 1/2 stick corn oil margarine 4 tablespoon flour Saute onions, celery and bell pepper in margarine; add salt and pap rika. Add golden roux. Stir until well blended. Add crawfish tails; cook ten mi nutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add additional water if too thick. Serve hot over rice. Serves 4. To make golden roux: Melt margarine in a cast iron skillet over low temperature. Blend in flour; cook until golden color, stirring occasional ly. Takes about 15 minutes. From "A Taste of Louisiana". From: Hosey Date: 18 Jan 97 Chile-Heads List Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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