Subj : BH&G 3457
To   : All
From : Dave Drum
Date : Wed Jul 28 2021 05:57:00

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.
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