"The belly rules the mind."--Spanish Proverb

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frank (Rob) Stahler, Cedar Park, Texas
Added: Sunday, October 4, 2009


6 T. butter
4 T. flour
2 C chopped onions
1/2 C chopped celery
1/2 C chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 and 1/2 C fish or shrimp stock
1 C peeled, seeded and diced tomatoes
1 and 1/2 tsp. salt
1/2 tsp. crushed red pepper
hot pepper sauce
2 T Worcestershire sauce
2 lbs. crawfish tails, with the fat
1/2 C lemon, juiced
1 C chopped green onions
1/4 C chopped parsley
Cooked white rice for serving

In a large, heavy saucepan, melt 4 T of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color. Add onions, celery, bell pepper, garlic, bay leaves and thyme and cook until vegetables are soft, about 6-8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil. Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally. Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15-20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.




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