Crawfish Etouffee Recipe
Ingredients
| 1 stick oleo or butter | ||
| Flour | 1 Teaspoon | |
| 1 medium onion, chopped fine | ||
| Bell pepper | 1 Tablespoon, chopped | |
| 1 pod garlic, minced | ||
| Fat from crawfish | ||
| 1 pound crawfish tails | ||
| Salt, pepper and cayenne | ||
| Lemon juice | 1 Tablespoon | |
Directions
Melt butter.
Add flour and stir until blended.
Add onion, bell pepper and garlic.
Saute until tender.
Add fat from crawfish and cook about 10 minutes.
Add crawfish tails.
Cook another 15 minutes.
Season.
Just before serving, squeeze a little lemon juice over crawfish.
Serve over rice.
Flavor is improved if made the day before serving.
2 large or 4 small servings.
Add flour and stir until blended.
Add onion, bell pepper and garlic.
Saute until tender.
Add fat from crawfish and cook about 10 minutes.
Add crawfish tails.
Cook another 15 minutes.
Season.
Just before serving, squeeze a little lemon juice over crawfish.
Serve over rice.
Flavor is improved if made the day before serving.
2 large or 4 small servings.
Chef
