Crawfish Etouffee
Ingredients
1 heaping teaspoon all-purpose flour 1 tablespoon parsley
1 teaspoon salt 2 very thin slices lemon
1/4 teaspoon cayenne pepper 1 tablespoon green onion
1 lb. cleaned crawfish tails, to make 3/4 cup
1 heaping tablespoon tomato paste
1 stick margarine or butter 1 medium onion, chopped fine
Cooking Instructions
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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)