Cullen's
Crawfish Etouffee
3 tbs butter
1/4 cup chopped green bell pepper
1/4 cup finely chopped celery
1 med onion chopped
1 lb crawfish tail meat
black pepper
salt
white pepper
onion salt
red pepper
hot sauce
1 1/2 tbl flour
3/4 cup water
2 cup hot cooked rice
Method :
* Original was8 tbsp (1 stick) butter
Melt butter in a saucepan over medium heat. Add next three ingredients, cooking
five minutes or until onions are soft. Add crawfish tail meat and seasonings;
cook 5 minutes. Add flour, gradually add water. Simmer for 20 minutes, covered.
Serve over rice.
NOTES : What I would do is sauté the veggies and crawfish in 1/3 cup oil.
After they are sautéed, drain them on paper towels to remove excess oil, and
then put everything back in the pan. Without the oil you will need to thicken
the etouffee differently. Put the water in a shaker jar, add the flour, and
shake vigorously. Add to the pan , and cook as in your recipe. If you miss the
flavor, melt in 1 TB butter at the end. hope this helps.
Switzerland, in central Europe, is the land of the Alps. Its tallest peak is
the Dufourspitze at 15,203 ft (4,634 m) on the Swiss side of the Italian border,
one of 10 summits of the Monte Rose massif. The tallest peak in all of the Alps,
Mont Blanc (15,771 ft; 4,807 m), is actually in France. Most of Switzerland is
composed of a mountainous plateau bordered by the great bulk of the Alps on the
south and by the Jura Mountains on the northwest. The country's largest
lakes—Geneva, Constance (Bodensee), and Maggiore—straddle the French,
German-Austrian, and Italian borders, respectively. The Rhine, navigable from
Basel to the North Sea, is the principal inland waterway