Crawfish Etouffee/Mcilhenny
-Waldine Van Geffen VGHC42A 1 cup Butter 1 1/2 cups Onion -- chopped 1 cup Green pepper -- onion 1 cup Celery -- chopped 30 milliliters Garlic -- minced 1 teaspoon Salt 1 teaspoon ...
Ingredients
- 11/2 cups onion -- chopped
- 1cupgreen pepper -- onion
- 1cupcelery -- chopped
- 30milliliters garlic -- minced
- 1teaspoonsalt
- 1teaspoontabasco
- 2tablespooncrawfish fat
- 2poundshelled crawfish tails -- about 6 to 7 lbs in
Directions
- 1
Waldine Van Geffen VGHC42A 1 cup Butter 1 1/2 cups Onion -- chopped 1 cup Green pepper -- onion 1 cup Celery -- chopped 30 milliliters Garli
- 2
chopped 1/2 c Green onions
- 3
chopped x Cooked rice In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5
- 4
Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally
- 5
Add the tails, lemon juice and parsley
- 6
Cook for another 10 to 15 minutes
- 7
Just before serving, add the green onions
- 8
For the best flavor, prepare this dish the day before