05-05-2005, 02:04 AM
1 pound cleaned crawfish tails
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup (1 stick) butter
1 medium onion, chopped fine
1 teaspoon flour
2 thin slices lemon
1 tablespoon tomato paste
1 tablespoon green onion
1 tablespoon parsley
Use a saucepan with a tight fitting lid to "Etouffee".
Season crawfish tails with salt and pepper; set aside.
Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer.
Serve over steamed rice.
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup (1 stick) butter
1 medium onion, chopped fine
1 teaspoon flour
2 thin slices lemon
1 tablespoon tomato paste
1 tablespoon green onion
1 tablespoon parsley
Use a saucepan with a tight fitting lid to "Etouffee".
Season crawfish tails with salt and pepper; set aside.
Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer.
Serve over steamed rice.