Magnolia's Crawfish Etouffee
- 1 lbs cleaned crawfish tails
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 cup (1 stick) butter
- 1 medium onion, chopped fine
- 1 tsp flour
- 2 thin slices lemon
- 1 Tbsp tomato paste
- 1 Tbsp green onion
- 1 Tbsp parsley
Use a saucepan with a tight fitting lid to "Etouffee".
Season crawfish tails with salt and pepper; set aside.
Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer.
Serve over steamed rice.Makes 4 Source:
Submitted by: Recipe Group Member
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