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Receta Judy Mcilhenny's Crawfish Etouffee
by Global Cookbook

Judy Mcilhenny's Crawfish Etouffee
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Ingredientes

  • 1 c. Butter - (2 sticks)
  • 1 1/2 c. Minced onion
  • 1 c. Minced green pepper
  • 1 c. Minced celery
  • 3 x Garlic cloves chopped
  • 1 tsp Salt or possibly to taste
  • 1 tsp Tabasco pepper sauce
  • 2 Tbsp. Crawfish fat see * Note
  • 2 lb Shelled crawfish tails (abt 6 to 7 lbs in the shell) Juice of 1/2 lemon
  • 1/2 c. Minced fresh parsley
  • 1/2 c. Minced green onion, green part only Warm cooked rice

Direcciones

  1. Note: If you can't purchase crawfish fat separately, you can extract it from crawfish by running sealed package of tails under warm water to make fat more liquid. Cut open package and empty into colander with bowl underneath to catch fat which runs off.
  2. In Dutch oven or possibly large heavy pot, heat butter and cook onion, green pepper, celery and garlic till soft, about 5 min. Add in salt, Tabasco sauce and crawfish fat, and cook, uncovered, over medium-low heat 30 min, stirring occasionally. Add in crawfish tails, lemon juice and parsley. Cook another 10 to 15 min.
  3. Just before serving, add in minced green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving, and reheat just till warm to avoid overcooking crawfish. Serve over steamed white rice.
  4. This recipe yields 6 to 8 servings.