Recipe - Judy Mcilhennys Crawfish Etouffee

1 cup Butter; (2 sticks)
1 One half cup Chopped onion
1 cup Chopped green pepper
1 cup Chopped celery
3 Garlic cloves; minced
1 teaspoon Salt; or to taste
1 teaspoon TABASCO pepper sauce
2 tablespoon Crawfish fat; (see Note)
2 pound Shelled crawfish tails; (67
lbs in shell)
One half Lemon; juiced
One half cup Chopped fresh parsley
One half cup Chopped green onion; green
part only
Cooked rice

In Dutch oven or large heavy pot, melt butter and cook onion, green pepper,
celery and garlic until soft, about 5 minutes. Add salt, TABASCO sauce and
crawfish fat, and cook, uncovered, over mediumlow heat 30 minutes,
stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook
another 10 to 15 minutes. Just before serving, add chopped green onion. For
best flavor, prepare dish the day before. Remove from refrigerator an hour
before serving, and reheat just until hot to avoid overcooking crawfish.
Serve over steamed white rice.

Makes 6 to 8 servings.

From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter.
Used by permission of Clarkson Potter/Publishers.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

NOTES : If you cannot purchase crawfish fat separately, you can extract it
from crawfish by running sealed package of tails under hot water to make
fat more liquid. Cut open package and empty into colander with bowl
underneath to catch fat that runs off.
Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 16, 1998