Crawfish Etouffee
	
	4 teaspoons Hot Sauce - Tabasco, Crystal, Louisiana or your personal favorite 
	1 small Bell pepper, chopped
	1/3 cup vegetable oil
	1/4 cup flour
	1 medium onion, chopped
	2 cloves garlic, chopped fine
	2 stalks celery, chopped
	2 medium tomatoes, peeled and chopped
	1 cup fish stock or clam juice or Crawfish Water
	1/2 teaspoon basil
	1/4 teaspoon thyme
	1 bay leaf
	freshly ground black pepper
	1 pound crawish, peeled
	1/2 cup chopped green onions, including the greens
	
	PROCEDURE:
	
	Saute the onions, garlic, celery, and Bell pepper  for about five 
	minutes or until clear. Add the tomatoes, stock, basil, thyme, and bay leaf.  
	Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen 
	minutes or until it thickens to a sauce.
	
	Add the hot sauce, crawfish, green onions and simmer for an
	additional five minutes or until the crawfish/shrimp are cooked.
	Remove the bay leaf and serve.
	
	Serving Suggestions: Serve with celery seed coleslaw, green beans,  and corn bread.
	
	Variations: Use shrimp or lobster meat in place of the crawfish.
	
	COMMENTS:
	
	Let stand overnight in refrigerator to let the seasonings "come home".
	Serve over cooked rice with homemade biscuits made from "scratch".
	
	
	
	Crawfish Water: 
	
	In a large 3-gallon stock pot fill with 2-gallons of water. Place previously 
	eaten crawfish heads (sounds yuky to "non-natives") and peelings in water. Bring 
	to boil. Add celery stalks, onions, carrots, garlic, bay leaf, thyme. DO NOT add 
	salt, pepper or any HOT seasonings. The seasoning from the crawfish heads and 
	peelings will be MORE than adequate. Let simmer for at least an hour. Strain and 
	preserve the stock for future use. May be frozen.

	
 	Print This Recipe

	

    

INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support