Friday, October 28, 2011

Crayfish Etouffee

My favorite!

This is one of my personal favorites! (You can now get frozen crayfish tails if you don't have access to real animal) W/me the only way I can get enough while "sucking heads & eating tails " is to go "one for the Etouffee, two for for me". Takes a while to get the 2-3 lbs of Crayfish! M-M-M-good!!! (cook enough rice per person to serve Etouffee over)
6 tbls butter (melted)                                                
Tis a challenge to leave that much crayfish  meat uneaten
4 tbls flour
2 cups chopped onion
2 stalks celery (chopped)
1/2 cup bell pepper (green)
6 cloves garlic (minced)
2 bay leaves
1 1/2 tsp salt
2 cups chopped onion
6 cloves garlic (minced)
2 stalks celery (chopped)
1/2 cup bell pepper (green)
1/2 tsp crushed red pepper
2 sprigs fresh thyme or 1/4 tsp
1 cup diced, seeded tomato (w/juice)
1/2 cups shrimp or fish stock (use chicken if ya don' make yer own)

couple dashes hot sauce (Louisiana Red Hot-my preference)

Louisiana Brand Original Hot Sauce 3 oz

2 lbs Crayfish tails
1/2 lemon (juiced)
1 cup green onions (chopped)
1/4 parsley (chopped)

In a large, heavy sauce pan melt butter add flour stirring constantly until is the color of peanut butter. (about 8-10 mins.) Add onions, celery, bell pepper, bay leaves, thyme; cook until veggies are soft (6-8 mins.) add stock, tomatos, salt, pepper & hot sauce bring to boil. Skim surface if need be reduce to simmer; cook uncovered 30 minutes stirring occasionally. Add crayfish tails, lemon juice, green onions, & parsley for about 15-20 additional mins. stirring occasionally. Ladle over rice.

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