Crawfish Recipe
Crawfish Yvonne
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups roux -- peanut-butter
-- colored
1 pound butter
4 medium onions -- chopped fine
3 medium bell peppers -- chopped fine
3 celery ribs -- chopped fine
3 pounds crawfish tails -- peeled
3 ounces crawfish fat
5 cups water
1 tablespoon salt
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
5 drops tabasco® sauce
1 cup green onions -- chopped
1 cup parsley -- chopped
3 cups rice -- cooked
Preparation:
1. In a heavy 6-8 quart pot, melt the butter over high heat. Add
the onions, bell peppers and celery and cook, stirring often, until
the vegetables are very soft, 30-45 minutes. 2. While the vegetables
are cooking, place the crawfish tails in a large bowl and add the
water. Agitate thoroughly with your hands to rinse the crawfish
and to separate any remaining fat from them. Pick out any veins
or other debris. Drain the crawfish, reserving the liquid, and place
the tails in a separate bowl. 3. Lower the heat under the vegetable
mixture and add the roux, salt, peppers and Tabasco® sauce.
Cook over medium heat, stirring constantly, until the roux is completely
blended in, 3-4 minutes. 4. Stir in the crawfish fat and let the
mixture simmer 4-5 minutes more, stirring frequently. If the oil
begins to separate out, just stir it back in until the mixture is
smooth. Pour in the crawfish liquid and bring to a heavy simmer.
Cook for 10 minutes, stirring often to keep the oil from separating.
You can prepare ahead to this point, returning the mixture to a
simmer when you are ready to proceed. 5. Add the crawfish tails
and simmer for 5 minutes. Stir in the green onions and parsley and
simmer for 1 minute more. Serve over cooked rice.
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