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Crawfish Etouffe Recipe

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This recipe for Crawfish Etouffe is from ANN'S (NANA) FAVORITE RECIPES, 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
1/3 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp. thyme
1/2-1 tsp. basil
8 oz. tomato sauce
1/2 tsp. white pepper
2 tsp. salt
1 T Worcestershire
Tabasco to taste
2 cups water or vegetable broth
2 lbs. cooked crawfish tails, peeled
1 T lemon juice
1 T grated lemon rind
1/4 cup fresh minced parsley or equivalent of dried
1/2 cup chopped green onion tops (optional)
Directions:
Directions:
Make a walnut- colored roux with 1 stick butter and flour. Add green onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil, and the remaining butter. Sauté, uncovered over medium heat 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. Turn off heat. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, and parsley. This is better made the day before or early in the morning. Cover and refrigerate. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over steamed rice. If desired, garnish with raw green onion tops.

 

 

 

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