Recipe - Crawfish Tout Etouffe

3 pound Peeled crawfish tails
Creole seasongin
1 cup Vegetable oil
Three fourths cup Flour
2 lg Onions; chopped
1 Green bell pepper; chopped
1 Stalk celery; chopped
4 Green onion tops; chopped
12 Sprigs parsley; chopped
1 Clove garlic; chopped
2 ds Hot pepper sauce or hot
sauce
1 pack Cream cheese; (8 oz)
2 tablespoon Cornstarch
2 cup Water

Sprinkle crawfish with Creole seasoning. In an aluminum pot, make a roux
with oil and flour by cooking over mediumlow heat, stirring constatnly,
until the color of peanut butter. Do not let it burn. Add onions, bell
pepper, celery, green onions, parsley, garlic and hot sauce and saut‚ until
veggies are tender. Add crawfish and cook 5 minutes. Add cream cheese and
stir until melted. Mix cornstarch with water and add to crawfish. Cook on
low heat for 15 to 20 minutes. Serve over rice, if desired.
:)

Posted to BakeryShoppe Digest by Lee Ann Hamm lhamm@premier.net on Feb
12, 1998