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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from Welcome Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks butter
1/4 cup flour
1 cup green onions
2 garlic cloves, minced
1 1/2 cups green pepper
1/2 cup celery
1 bay leaf
1/2 tsp. thyme
1/2 -1 tsp. basil
8 oz. tomato sauce
1/2 tsp. white pepper
2 tsp. salt
1 tbsp. Worcestershire
Tabasco
2 cups liquid (see below)
2 lbs. cooked crawfish tails
1 tbsp. lemon juice
1 tbsp. grated lemon rind
1/4 cup minced parsley
2 tbsp. cognac (optional)
1/2 cup green onion tops
Directions:
Directions:
Make a roux with 1 stick butter and flour. Add green onions, yellow onion, garlic, green pepper, celery, bay leaf, thyme, basil, and remaining butter. Saute uncovered over medium flame for 30 minutes. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley, and cognac. Cover and refrigerate. Remove from fridge 1 hour before serving. Heat quickly, without boiling. Serve over rice.
Liquid options: 1 cup dry white wine + 1/2 cup clam juice + 1/2 cup water (OR) 1 cup clam juice + 1 cup water (OR) 2 cups water
Personal Notes:
Personal Notes:
This is another of Doris Sylvest's wonderful recipes.

 

 

 

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