Crawfish Etouffee II PDF Print E-mail
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Wednesday, 22 June 2011 23:43

1 pound cooked Louisiana crawfish tails with fat 1 stick unsalted butter ½ TBS flour 1 finely chopped medium onion 1 TBS finely chopped bell pepper ¼ cup Rotel tomatoes with green chilies 1 small jar slice mushrooms, drained 2...

 

  • 1 pound cooked Louisiana crawfish tails with fat
  • 1 stick unsalted butter
  • ½ TBS flour
  • 1 finely chopped medium onion
  • 1 TBS finely chopped bell pepper
  • ¼ cup Rotel tomatoes with green chilies
  • 1 small jar slice mushrooms, drained
  • 2 green onion tops, finely chopped
  • 1 TBS chopped fresh parsley
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Tabasco sauce
  • 2 pods garlic, mashed and minced
  1. Melt butter in skillet; add flour and whisk until well blended and smooth
  2. Add onion, bell pepper, and garlic and cook until wilted
  3. Add tomatoes and mushrooms; cook for 8 minutes
  4. Add crawfish fat and cook about 10 minutes, stirring occasionally
  5. Add crawfish tails, cover and cook 15-20 minutes over low heat, stirring occasionally
  6. Add salt, pepper and Tabasco, green onions and parsley; simmer for 10 minutes, covered; remove from heat and serve over steamed rice

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:49