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www.RecipeFaire.com Presents:
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Crawfish Etouffee
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by:
Rosetta Randolph
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Crawfish Etouffee Recipe uses crawfish, butter, flour, onions, celery, green pepper, parsley, garlic, lemon juice and cayenne pepper to create this delicious crawfish etouffee which is then served over rice.
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INGREDIENTS
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2 pounds cooked, peeled crawfish,
fresh or frozen
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1/4 cup butter or margarine, melted
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3 tablespoons all-purpose flour
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1 cup chopped onions
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1/2 cup chopped celery
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1/4 cup chopped green pepper
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2 tablespoons chopped parsley
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1 clove garlic, minced
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1/2 cup water
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1 tablespoon lemon juice
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1/4 teaspoon salt
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1/4 teaspoon cayenne
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3 cups cooked rice
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DIRECTIONS
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1:
Thaw crawfish if frozen. In a 10-inch skillet, combine butter and flour. Add onions,
celery, green pepper, parsley and garlic. Saute vegetables over medium heat, stirring
constantly, for 5 minutes or until tender.
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2:
Add water gradually and continue to stir;
cook until thick.
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3:
Stir in crawfish, lemon juice, salt and pepper; heat thoroughly.
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4:
Serve
over rice.
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