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Crawfish Etoufee

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


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