 CRAYFISH ETOUFFEE INGREDIENTS: 1 1/2 Tsp. all purpose flour 1 Tbs.parsley 1 Tsp. salt 2 very thin slices lemon 1/4 Tsp. cayenne pepper 1 Tbs. green onion 1 lb. cleaned crayfish tails cleaned 3/4 Cp. of crayfish fat (water from boiling) 1 1/2 Tbs. tomato paste 1 Stk. margarine or butter 1 medium onion, chopped fine Preparation: Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crayfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crayfish fat, lemon, tomato and garlic.Cook slowly, about 20 minutes, and add a little more water occasionally.When sauce is done, add crayfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsley, cook 2 minutes longer.Serve on steamed rice. Garlic bread and green salad is a good companion for this dish.  |
