Monday, June 25, 2012

Crawfish Etouffee


This is the real deal – this southern treat was made for me by Pat F., a master gardener, cook, seamstress, and decorator. She and her husband were wonderful neighbors. Just a taste of this recipe brings back dear memories of their hospitality, warmth, and generosity. Isn't it amazing how good comfort food can do that?

Crawfish Etouffee

1 lb. crayfish tails
1/2 c. butter, DF margarine or olive oil
1 T. GF flour
     (flours with bean content brown well for roux-based sauces)
2 medium onions, chopped fine
1 bell pepper, chopped fine
2-3 cloves garlic, minced
1/2 can Rotel Chile
2 stocks celery, chopped fine
3 green onion tops
2 T. chopped parsley
salt and pepper to taste
cayenne
lemon


Melt butter or oil in skillet.

Add flour and stir until blended.

Add onion, pepper, celery, garlic, and Rotel.

Cook until tender over low heat.

Add crayfish and cook 20 minutes.

Add seasonings to taste, simmer until seasonings blend. Serve with rice.



Note: You can find crayfish tails in some supermarket frozen food sections.


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