CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Toby Jermain

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
1/2 tablespoon flour
1 large onion, chopped
1/2 green bell pepper, seeded and chopped
2 -3 cloves garlic, minced
1 lb crayfish tail, with fat if possible
1/4 cup chopped fresh parsley
1/4 cup chopped scallion top (green onion)
salt & freshly ground black pepper
cayenne pepper
hot cooked white rice, as accompaniment (Try Steamed Rice #68340, if desired)

Steps:

Make roux of flour and butter in a heavy skillet, and stir until blended.
Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
Optionally, a little water can be added to thin mixture at this point.
Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
Add salt, pepper and cayenne pepper to taste.
Add green onion tops and parsley, and simmer for about 15 minutes.
Serve over hot cooked rice.

Nutrition Facts : Calories 313, Fat 24.2, SaturatedFat 14.8, Cholesterol 182.4, Sodium 238.7, Carbohydrate 6.4, Fiber 1.1, Sugar 2.2, Protein 18