1 cup of water and crawfish tails. Simmer for about 15
sautee onion and bell in butter until slightly brown. Add crawfish (rinsing the crawfish first is optional, I always do). Cook for five minutes. Add the rest of the butter to mix. Stir in chicken stock and creme of mushroom soup now if using creme of mushroom. Cover, cook for 5 minutes. Serve warm over rice.
o five minutes.
Add crawfish tails and tomato sauce and
Pour live crawfish into a washtub or ice
Melt butter in a large iron pot.
Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes.
Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes.
Stir in remaining ingredients, except rice, and simmer 20 minutes.
Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice.
up water, then add the crawfish tails and bring to a
hen add --
2 pounds Louisiana crawfish tails with fat.
2
f the flavor) except the crawfish tails and simmer for 10
hour before starting recipe.
Saute crawfish over med heat
ilt.\tAdd half of the crawfish tails and tomato sauce and
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.
Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
5 min.
Add drained crawfish tails.
Continue cooking for
br>Add 3 lbs of Crawfish tails (with fat if available
r chicken broth, shelled shrimp, crawfish tails only, all the soups
hour before starting recipe.
Saute crawfish over med heat with
o use.
Place the crawfish in a bowl and sprinkle
Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux.
Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes.
Stir in tomato paste, cayenne and black pepper.
Stir in crawfish tails.
Slowly stir in stock or clam juice.
Season with salt.
Reduce heat.
Simmer, uncovered, 45 minutes.
Chop onion, bell pepper and celery.
Saute in drippings until almost clear; set pot off.
Add soups and tomato sauce, using 1/2 can of water in each to rinse cans, adding to pot.
Stir until completely mixed while heating on medium fire.
When soups start to boil, add crawfish, seasonings and the balance of recipe. Bring to boil again.
Lower heat to simmer for 8 to 10 minutes. Be sure to stir very often to prevent sticking or burning.
minutes more. Add the crawfish, return mixture to boil, then