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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the 1984 Louisiana World Exposition official cookbook. Is the only etouffe' recipe I ever use! Ingredients:
2 lbs crawfish tails |
2 teaspoons salt |
1 teaspoon pepper |
1/4 teaspoon paprika |
1/2 cup butter |
1 1/2 cups chopped yellow onions |
1 garlic clove, minced |
1 1/2 teaspoons flour |
1 3/4 cups water |
1/4 cup brandy |
3/4 cup chopped green onion |
2 tablespoons chopped fresh parsley |
2 teaspoons lemon juice |
tabasco sauce |
Directions:
1. Season crawfish tails with salt, pepper, and paprika. In a large skillet, heat butter; add crawfish tails and saute 3 minutes.
2. Add yellow onions and garlic; cook 10 minutes, stirring frequently.
3. Sprinkle with flour and blend. Add water, brandy, green onions, parsley, lemon juice and Tabasco.
4. Simmer 10 minutes. Serve over fluffy white rice.
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