Friday, September 12, 2008

Crawfish Etouffee

2 bunches scallions, chopped

1 bunch fresh parsley, chopped

4 stalks celery, sliced

1/2 bell pepper, chopped

1/4 pound butter

2 tablespoons tomato paste

Garlic cloves, slice razor thin to liquify in pan (if lazy use powder)

Black pepper, to taste

Salt, to taste

Red pepper, to taste

2 tablespoons flour

2 pounds peeled crawfish tails

1 pound shrimp (optional)

Saute chopped vegetables in butter until onion is transparent. Add tomato paste and seasonings to taste. Stir in flour and, continuing to stir, add water gradually. Add crawfish and reduce heat to simmer. Cook for 15 minutes. Adjust seasonings and remove from heat. It tastes better the second day ;)

Serve over rice.

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