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LOCATION: Recipes >> Cajun >> Crawfish Etoufee 01

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CRAWFISH ETOUFFE

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.

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