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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from MT. BETHEL M.B.C. FOOD FOR THE SOUL COOKBOOK, 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:  
1 tsp. tomato paste
2 c. fish stock
2 c. crawfish meat
1/2 c. chopped parsley
2 tsp. salt
1/2 tsp. cayenne pepper
4 Tbsp. butter
3 Tbsp. flour
1/2 c. chopped green onions
1 1/2 c. finely chopped onions
2 cloves minced garlic
1/2 c. chopped celery
1 c. tomatoes
Directions:
Directions:
In a large saucepan, melt butter. Remove from heat; stir in flour until smooth (roux) Return to heat. Stir for 10 minutes until roux is dark brown. Stir in onions and celery. Cook about 10 min. Add tomato paste to fish stock and stir into the roux. Add tomatoes, crawfish, parsley and seasonings. Cover and let simmer 20 minutes. Serve with rice.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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