Recipe#3214

Title: Crawfish Etoufee

From: brad brad@bentmedia.com 
 Newsgroups: rec.food.recipes 
 Subject: Judy McIlhenny's Crawfish Etouffe 
 Date: 15 Jun 1997 07:12:09 -0600 
 Message-ID: <339EFF07.6BBF@bentmedia.com> 

1 cup (2 sticks) butter 
 1 1/2 cups chopped onion 
 1 cup chopped green pepper 
 1 cup chopped celery 
 3 garlic cloves, minced 
 1 teaspoon salt, or to taste 
 1 teaspoon Tabasco pepper sauce 
 2 tablespoons crawfish fat (see Note) 
 2 pounds shelled crawfish tails (about 6 to 7 pounds in the shell) 
 Juice of 1/2 lemon 
 1/2 cup chopped fresh parsley 
 1/2 cup chopped green onion, green part only 
 Cooked rice 
 In Dutch oven or large heavy pot, melt butter and cook onion, green
 pepper, celery and garlic until soft, about 5 minutes. Add salt,
 TABASCO sauce and crawfish fat, and cook, uncovered, over medium-low
 heat 30 minutes, stirring occasionally. Add crawfish tails, lemon
 juice and parsley. Cook another 10 to 15 minutes. Just before
 serving, add chopped green onion. For best flavor, prepare dish
 the day before. Remove from refrigerator an hour before serving,
 and reheat just until hot to avoid overcooking crawfish. Serve over
 steamed white rice.
 Makes 6 to 8 servings.
 Note: If you cannot purchase crawfish fat separately, you can
 extract it from crawfish by running sealed package of tails under
 hot water to make fat more liquid. Cut open package and empty into
 colander with bowl underneath to catch fat that runs off.