Recipe#3216

Title: Crawfish Etoufee 02

From: carriej999@aol.com (Carriej999) 
 Newsgroups: rec.food.recipes 
 Subject: Crawfish Etoufee 
 Date: 9 Jun 1998 19:42:21 -0600 
 Message-ID: <1998060523175700.TAA29973@ladder01.news.aol.com> 

1 1/2 cups crawfish tails, about 30
 1/2 cup crawfish fat, kept refrigerated
 6 tablespoons salted butter
 1/4 cup flour
 1 cup onions, chopped
 1/2 cup green pepper, chopped
 1/2 cup celery, chopped
 1 tablespoon garlic, finely minced
 1 teaspoon salt
 1/4 teaspoon fresh ground black pepper
 1/4 teaspoon cayenne
 1/8 teaspoon cumin
 1 teaspoon fresh lemon juice
 1/3 cup green onion tops, thinly sliced
 1 tablespoon parsley, finely minced
 1 cup cold water
 cooked rice
 In heavy 5-6 quart pot or kettle, melt the butter over low heat.
 Gradually add the flour, stirring constantly.  Cook over low heat
 until a medium brown roux is formed, about 15 - 20 minutes.  Quickly
 add the onions, green pepper, celery, and garlic and continue to
 cook, stirring frequently, until the vegetables are glazed and
 tender, about 20 minutes.  Add the crawfish tails, crawfish fat,
 salt, black pepper, cayenne, cumin, lemon juice, green onion tops,
 and parsley and mix well. Add the cold water and bring to a boil,
 or until the crawfish tails are just tender. Shortly before serving,
 heat toe etoufee slowly over low heat and gradually add 1 - 2 c.
 hot water to provide the gravy.  Serve over boiled rice.
 NOTES : A classic southwestern Louisiana Cajun dish, a spicy hot
 stew is always served with rice.  You will need about 2 1/2 to 3
 doz crawfish to prepare this.  If you obtain live ones, parboil
 them for 3-4 minutes to make peeling easy.  Be sure to scoop out
 and save the fat that is in the heads, it is an essential part of
 the stock.  Frozen crawfish, where available, greatly simplify the
 preparation.