Crawfish Etouffee/Mcilhenny
Yield
4 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | cup |
green bell peppers
|
|
| 1 | cup |
celery
chopped |
|
| 30 | milliliters |
garlic
minced |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
crawfish fat
|
* |
| 2 | pounds |
crawfish tails
shelled |
|
| ½ | each |
lemon
juiced |
|
| ½ | cup |
parsley leaves
fresh |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 355 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
|
|
| 237 | ml |
celery
chopped |
|
| 3E+1 | milliliters |
garlic
minced |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
crawfish fat
|
* |
| 907.2 | g |
crawfish tails
shelled |
|
| 0.5 | each |
lemon
juiced |
|
| 118 | ml |
parsley leaves
fresh |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
rice
cooked |
*
|
Directions
In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes.
Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally.
Add the tails, lemon juice and parsley. Cook for another 10 to 15 minutes.
Just before serving, add the green onions.
For the best flavor, prepare this dish the day before.
Remove from the fridge an hour before serving and reheat just until hot to avoid overcooking the crawfish.
Serve over steamed white rice.
