Staff Favorite-Crawfish Etouffee

27 Jun

Charlotte P. says La Bonne Cuisine (LA 641.597 B716a) contains her favorite recipe for Crawfish Etouffee!

Crawfish Etouffee

2 cloves garlic, minced

2 large onions, chopped

1/4 cup chopped celery leaves

2 tablespoons butter

2 pounds peeled crawfish tails (reserve fat)

1 tablespoon Worcestershire sauce

Dash of Tabasco sauce

1/2 of a lemon, juiced

Salt and pepper to taste

1/4 cup chopped parsley

2 cups rice, cooked

In a Dutch oven, sauté the garlic, onion, and celery leaves in the butter.  Add the fat, Worcestershire sauce, Tabasco sauce, and lemon juice.  Cover the pan and simmer the mixture for 30 minutes over low heat.  Add the crawfish tails, salt, and pepper. Continue cooking for 20 minutes. Add the parsley and serve over the rice.

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