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Crawfish Etouffe
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Stick Butter
Cup Chopped onions
Cup Chopped celery
/2 Cup Chopped green bell peppers
Pound Peeled crawfish tails
Teaspoon Minced garlic
Bay leaves
Tablespoon Flour
Cup Water
Teaspoon Salt
Pinch Cayenne pepper
Tablespoon Finely−chopped parsley
Tablespoon Chopped green onions
Hot steamed rice; for serving
1
/2 Fat; 0 Other Carbohydrates
In a large saute pan over medium−high heat, melt the butter. Add the onions,
celery, and bell peppers and saute until the vegetables are wilted, about 10
to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat
to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally.
Dissolve the flour in the water. Add to the crawfish mixture. Season with
salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in
the parsley and green onions and continue cooking for 2 minutes. Serve over
hot steamed rice. This recipe yields 4 servings.
Crawfish Etouffe
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