MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Crawfish Etouffee
Categories: Seafood, Vegetables, Chileis, Rice
Yield: 4 Servings

1 lb Peeled crawfish tails or
- shrimp; thawed if frozen
2 lg Onions; chopped
1 c Chopped celery
1/2 c Chopped bell pepper
2 cl Garlic; minced
1/4 c Oil or butter
2 tb Crawfish fat or butter
4 ts Cornstarch
1 c Water
1/2 c Tomato sauce
1/2 ts Salt
1/2 ts Ground red pepper
1/4 ts Ground black pepper
Hot cooked rice

Thaw crawfish or shrimp, if frozen.

In a heavy, 3 quart saucepan cook onions, celery, green
sweet pepper, and garlic, covered, in oil, margarine, or
butter about 10 minutes or until tender. Add crawfish
fat, margarine, or butter, stirring until melted. Stir in
cornstarch.

Stir in crawfish or shrimp, water, tomato sauce, salt,
red pepper, and black pepper. Bring mixture to boiling.
Reduce heat. Simmer, uncovered, about 5 minutes or until
crawfish are tender or shrimp turn opaque. Serve with hot
cooked rice.

FROM THE TEST KITCHEN: The orange fat found in the heads
of crawfish adds extra richness and flavor to dishes.
Since its difficult to find crawfish fat outside of
southern Louisiana, butter is a good substitute for the
crawfish fat.

Makes: 4 servings

Better Homes & Gardens | February 2017

MM Format by Dave Drum - 22 February 2017

Uncle Dirty Dave's Archives

MMMMM

... New Orleans food is as delicious as the less criminal forms of sin.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)