Crawfish Étouffée from Houmas House, LA

By Fleur de lis

This is one of the wonderful recipes found at Houmas House in Darrow, LA
http://houmashouse.com/images/recipes/crawfishetouffee.pdf

Ingredients

• 1 lb. peeled crawfish tail meat with fat 4 tablespoons butter
• 1 cup diced onions
• 1/2 dice bell pepper
• 2 tablespoons minced garlic
• 3 tablespoons flour
• 2 cups crawfish stock or water 1 cup diced tomatoes
• 1 table spoon cayenne pepper salt and pepper to taste
• 2 tablespoons chopped parsley 4 cup cooked rice

Preparation

Step 1

In a heavy bottom pot melt butter over medium-high heat. Add chopped onions, bell pepper, and garlic. Saute until they are tender, about 10 minutes. Stir in flour and mix to form a blond roux. Add crawfish, stock and tomatoes and bring to a swimmer cook for 30 minutes. Stir in parsley and season with cayenne pepper, salt, and pepper. Serve over hot rice.