• Crawfish Etoufee

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    • 1 1/2 c. Crawfish tails, About 30
    • 1/2 c. Crawfish Fat, Kept Refridgerated
    • 6 Tbsp. Salted butter
    • 1/4 c. Flour
    • 1 c. Onions, Minced
    • 1/2 c. Green Pepper, Minced
    • 1/2 c. Celery, Minced
    • 1 Tbsp. Garlic, Finely chopped
    • 1 tsp Salt
    • 1/4 tsp Fresh grnd black pepper
    • 1/4 tsp Cayenne
    • 1/8 tsp Cumin
    • 1 tsp Fresh lemon juice
    • 1/3 c. Green onion tops, Thinly sliced
    • 1 Tbsp. Parsley, Finely chopped
    • 1 c. Cool water Cooked rice


    1. In heavy 5-6 qt pot or possibly kettle, heat the butter over low heat. Gradually add in the flour, stirring constantly. Cook over low heat till a medium brown roux is formed, about 15 - 20 min. Quickly add in the onions, green pepper, celery, and garlic and continue to cook, stirring frequently, till the vegetables are glazed and tender, about 20 min. Add in the crawfish tails, crawfish fat, salt, black pepper, cayenne, cumin, lemon juice, green onion tops, and parsley and mix well. Add in the cool water and bring to a boil, or possibly till the crawfish tails are just tender. Shortly before serving, heat toe etoufee slowly over low heat and gradually add in 1 - 2 c. warm water to provide the gravy. Serve over boiled rice.
    2. NOTES : A classic southwestern Louisiana Cajun dish, a spicy warm stew is always served with rice. You will need about 2 1/2 to 3 doz crawfish to prepare this. If you obtain live ones, parboil them for 3-4 min to make peeling easy. Be sure to scoop out and save the fat which is in the heads - it is an essential part of the stock. Frzn crawfish, where available, greatly simplify the preparation.

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