New Orleans Crawfish Etouffee

[Warlady]

http://warlady1.com/pics/spyboy2.jpg http://warlady1.com/pics/animals/lobster_wiggling_antenna_md_wht.gif

Ralph & Kacoo's Crawfish Etouffee

2 pounds crawfish tails
1 cup oil
3/4 cup flour
1 1/2 cups onion, chopped
1/4 cup celery, chopped
1/3 cup garlic, mashed and finely minced
2/3 cup green bell peppers, chopped
1/4 cup butter
1/2 cup tomato paste
1 can chicken broth
3 cups water
2 chicken flavored bouillon cubes
2 tsp. salt
2 tsp. pepper
1 tsp. red pepper (optional)
1 tsp. Tobasco pepper sauce
1 tsp. fancy paprika

In a large skillet make roux by stirring oil & flour together over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and saute' for 5 minutes. In another small skillet melt butter and add tomato paste. Saute' paste in butter until smooth and thick, about 5 minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes. Add crawfish tails 5 minutes before serving. Serve over rice.

http://warlady1.com/pics/logo1.gif


------------------
http://www.warlady1.com/war60x60.jpg

[This message has been edited by Warlady (edited 03-09-2001).]