• BH&G 3457

    From Dave Drum@1:3634/12 to All on Wed Jul 28 05:57:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cajun Crawfish Etouffee
    Categories: Seafood, Vegetables, Chileis, Rice
    Yield: 4 Servings

    1 lb Peeled crawfish tails or
    - shrimp; thawed if frozen
    2 lg Onions; chopped
    1 c Chopped celery
    1/2 c Chopped bell pepper
    2 cl Garlic; minced
    1/4 c Oil or butter
    2 tb Crawfish fat or butter
    4 ts Cornstarch
    1 c Water
    1/2 c Tomato sauce
    1/2 ts Salt
    1/2 ts Ground red pepper
    1/4 ts Ground black pepper
    Hot cooked rice

    Thaw crawfish or shrimp, if frozen.

    In a heavy, 3 quart saucepan cook onions, celery, green
    sweet pepper, and garlic, covered, in oil, margarine, or
    butter about 10 minutes or until tender. Add crawfish
    fat, margarine, or butter, stirring until melted. Stir in
    cornstarch.

    Stir in crawfish or shrimp, water, tomato sauce, salt,
    red pepper, and black pepper. Bring mixture to boiling.
    Reduce heat. Simmer, uncovered, about 5 minutes or until
    crawfish are tender or shrimp turn opaque. Serve with hot
    cooked rice.

    FROM THE TEST KITCHEN: The orange fat found in the heads
    of crawfish adds extra richness and flavor to dishes.
    Since its difficult to find crawfish fat outside of
    southern Louisiana, butter is a good substitute for the
    crawfish fat.

    Makes: 4 servings

    Better Homes & Gardens | February 2017

    MM Format by Dave Drum - 22 February 2017

    Uncle Dirty Dave's Archives

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    ... New Orleans food is as delicious as the less criminal forms of sin.
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