Crawfish
Étouffée
1/2 cup butter or margarine
1 large onion, chopped
1/4 cup finely chopped celery
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1 pound peeled crawfish tails
1 teaspoon salt
1/2 teaspoon ground black pepper |
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/2 teaspoon hot sauce
1-1/2 tablespoons flour
3/4 cup water
1/2 cup green onions, finely chopped
1/4 cup fresh parsley, finely chopped
Hot cooked rice |
Melt butter
in a large skillet over medium heat. Add onion, celery, pepper and
garlic and sauté, stirring constantly for 5 minutes. Stir
in crawfish and salt, black pepper, onion powder, white pepper and
hot sauce; cook 5 minutes. Next, stir in flour and cook, stirring
constantly for 2 minutes. Stir in water gradually and cook over
low heat for 20 minutes, stirring occasionally. Stir in green onions
and parsley and cook 3 minutes longer. Serve over hot rice. |
