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Receta Crawfish "Tout Etouffe"

Name: Crawfish "Tout Etouffe"
Ingredients: 3 lb Peeled crawfish tails Creole seasongin; 1 c. Vegetable oil; 3/4 c. Flour; 2 lrg Onions, minced; 1 x Green bell pepper, minced; 1 stalk celery, minced; 4 x Green onion tops, minced; 12 sprg parsley, minced; 1 x Clove garlic, minced; 2 dsh Warm pepper sauce or possibly warm sauce; 1 pkt Cream cheese, (8 ounce); 2 Tbsp. Cornstarch; 2 c. Water

de Global Cookbook

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Ingredientes

3 lb Peeled crawfish tails Creole seasongin
1 c. Vegetable oil
3/4 c. Flour
2 lrg Onions, minced
1 x Green bell pepper, minced
1 stalk celery, minced
4 x Green onion tops, minced
12 sprg parsley, minced
1 x Clove garlic, minced
2 dsh Warm pepper sauce or possibly warm sauce
1 pkt Cream cheese, (8 ounce)
2 Tbsp. Cornstarch
2 c. Water

Direcciones

Sprinkle crawfish with Creole seasoning. In an aluminum pot, make a roux with oil and flour by cooking over medium-low heat, stirring constatnly, till the color of peanut butter. Don't let it burn. Add in onions, bell pepper, celery, green onions, parsley, garlic and warm sauce and saute/fry till veggies are tender. Add in crawfish and cook 5 min. Add in cream cheese and stir till melted. Mix cornstarch with water and add in to crawfish. Cook on low heat for 15 to 20 min. Serve over rice, if you like.