Recipe - Crawfish Etouffee Mcilhenny

1 cup Butter
1 One half cup Onion; chopped
1 cup Green pepper; onion
1 cup Celery; chopped
30 ml Garlic; minced
1 teaspoon Salt
1 teaspoon Tabasco
2 tablespoon Crawfish fat
2 pound Shelled crawfish tails;
about 6 to 7 lbs in shell
One half Lemon; juice of
One half cup Fresh parsley; chopped
One half cup Green onions; chopped
Cooked rice

Date: 18 Mar 96 16:44:26 EST

From: Silvia Carry 74651.2412@compuserve.com

Recipe By: The Tabasco Cookbook (wrv)
In a Dutch oven or large heavy pot, melt the butter and cook the onion,
pepper, celery and garlic until soft, about 5 minutes. Add the salt,
Tabasco and crawfish fat, and cook, uncovered, over mediumlow heat for 30
minutes, stirring occasionally. Add the tails, lemon juice and parsley.
Cook for another 10 to 15 minutes. Just before serving, add the green
onions.

For the best flavor, prepare this dish the day before.

Remove from the fridge an hour before serving and reheat just until hot to
avoid overcooking the crawfish. Serve over steamed white rice.

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