1 lb. cleaned
crawfish tails, commercial kind
crawfish fat and water to make 3/4 cup
1 heaping tablespoon
1 stick margarine or butter
1 medium onion,
1 heaping teaspoon all purpose flour
1 tablespoon parsley
1 teaspoon salt
2 very thin slices
1/4 teaspoon cayenne pepper
1 tablespoon green
Use a saucepan with
a tight fitting lid to etouffee, (French for smother).
Season crawfish tails with salt and pepper, set aside. Melt
butter, add onion, cook over medium heat until tender. Stir
in the flour, blend well. Add water, crawfish fat, lemon,
tomato and garlic. Cook slowly, about 20 minutes, and add a
little more water occasionally.
When sauce is done, add crawfish tails, cover with lid. Cook
8 minutes. Season again, to taste. Add green onion and
parsley, cook 2 minutes longer.
Serve on steamed rice. Garlic bread and green salad is a
good companion to crawfish etouffee.
COOKING TIP: Commercial crawfish are pasteurized and
practically cooked. If you are using live crawfish, wash,
then scald in boiling water. Clean them, picking off the
shells, leaving tails whole. Save crawfish fat.
When tails and fat from live crawfish are added to cooked
mixture, it should be cooked 10 or 15 minutes longer.