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Friday, July 18, 2008

Crawfish Etouffee

Published: Tue, Apr 15


From Piccadilly

15 oz onions, fresh (chopped 1/4")
7 1/2 oz pepper, fresh, green bell (chopped 1/4")
2 1/2 tsp garlic, granulated
10 oz by measure puree, tomato
5 tsp pepper, ground black
2 3/4 oz salt
1/2 tsp pepper, cayenne
1 pt oil, salad
12 oz flour, soft wheat
1 gal boiling water
5 lb crawfish, tails, peeled (dr. wt.)
1 oz onion, green tops (sliced fine)
1 oz flat leaf parsley (chopped fine)
9 1/2 lb cooked Rice, Steamed #57

1. Peel and dice onions into 1/4" cubes. Dice bell pepper into 1/4" cubes.
2. Measure out diced onions, bell pepper, granulated garlic, black pepper, cayenne
pepper, salt and tomato puree.
3. Preheat salad oil to approximately 200° on medium hot fire. Add flour and cook
about 10 minutes, until light brown, stirring frequently with wire whip.
4. Add onions, peppers, granulated garlic, black pepper, salt, cayenne and puree and
simmer 10 minutes.
5. Add crawfish and simmer 10 to 15 minutes.
6. Remove from range, and then add onion tops and parsley.
7. Serve over steamed white rice.

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