Recipe - Crawfish Etoufee

1 One half cup Crawfish tails; About 30
One half cup Crawfish Fat; Kept
Refridgerated
6 tablespoon Salted butter
One fourth cup Flour
1 cup Onions; Chopped
One half cup Green Pepper; Chopped
One half cup Celery; Chopped
1 tablespoon Garlic; Finely minced
1 teaspoon Salt
One fourth teaspoon Fresh ground black pepper
One fourth teaspoon Cayenne
1/8 teaspoon Cumin
1 teaspoon Fresh lemon juice
1/3 cup Green onion tops; Thinly
cut or sliced up
1 tablespoon Parsley; Finely minced
1 cup Cold water
Cooked rice

In heavy 56 quart pot or kettle, melt the butter over low heat. Gradually
add the flour, stirring constantly. Cook over low heat until a medium brown
roux is formed, about 15 20 minutes. Quickly add the onions, green
pepper, celery, and garlic and continue to cook, stirring frequently, until
the vegetables are glazed and tender, about 20 minutes. Add the crawfish
tails, crawfish fat, salt, black pepper, cayenne, cumin, lemon juice, green
onion tops, and parsley and mix well. Add the cold water and bring to a
boil, or until the crawfish tails are just tender. Shortly before serving,
heat toe etoufee slowly over low heat and gradually add 1 2 c. hot water
to provide the gravy. Serve over boiled rice.

NOTES : A classic southwestern Louisiana Cajun dish, a spicy hot stew is
always served with rice. You will need about 2 One half to 3 doz crawfish to
prepare this. If you obtain live ones, parboil them for 34 minutes to
make peeling easy. Be sure to scoop out and save the fat that is in the
heads it is an essential part of the stock. Frozen crawfish, where
available, greatly simplify the preparation.
Posted to recipeludigest Volume 01 Number 409 by Rodeo46898
Rodeo46898@aol.com on Dec 28, 1997