Crawfish Etouffee Mcilhenny

6 Servings

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Crawfish Etouffee Mcilhenny Ingredients

1 c Butter	2 tb Crawfish fat
1 1/2 c Onion; chopped	2 lb Shelled crawfish tails;
1 c Green pepper; onion	1/2 Lemon; juice of
1 c Celery; chopped	1/2 c Fresh parsley; chopped
30 ml Garlic; minced	1/2 c Green onions; chopped
1 ts Salt	Cooked rice
1 ts Tabasco

Instructions for Crawfish Etouffee Mcilhenny

Date: 18 Mar 96 16:44:26 EST From: Silvia Carry <74651.2412@compuserve.com> Recipe By: The Tabasco Cookbook (wrv) 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized