Kat's Crawfish Etouffee
1 1/2 cup Crawfish tails, About 30
1/2 cup Crawfish Fat, Kept Refrigerated
6 tbl Salted butter
1/4 cup Flour
1 cup Onions, Chopped
1/2 cup Green Pepper, Chopped
1/2 cup Celery, Chopped
1 tbl Garlic, Finely minced
1 tsp Salt
1/4 tsp Fresh ground black pepper
1/4 tsp Cayenne
1/8 tsp Cumin
1 tsp Fresh lemon juice
1/3 cup Green onion tops, Thinly sliced
1 tbl Parsley, Finely minced
1 cup Cold water
Cooked rice
Method :
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.
1823
U.S. Monroe Doctrine warns European nations not to interfere in Western
Hemisphere.