"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crawfish Étouffée Recipe

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This recipe for Crawfish Étouffée, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, February 6, 2009


6 Tablespoons Butter
1/4 Cup Flour
1 Cup Chopped Onions
1/2 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Celery
1 Tablespoon Finely Minced Garlic
1 Pound Crawfish Tails
1 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Cayenne
1 Teaspoon Fresh Lemon Juice
1/3 Cup Thinly Sliced Green Scallion Tops
1 Tablespoon Finely Minced Fresh Parsley
1 Cup Cold Water

In a heavy 5 to 6 quart sauce pan, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender (about 20 minutes). Add the crawfish tails, salt, black pepper, cayenne, lemon juice, scallion tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the crawfish tails are just tender, stirring frequently. Shortly before serving, heat the Étouffée slowly over a low flame and gradually add 1 to 2 cup hot water to provide the gravy. Serve over rice.

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