---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Crawfish Etouffee Ii
  Categories: Gumbos & st, Seafood, Entre' or s
       Yield: 4 servings
  
       6 tb Butter
       2 c  Onions -- chopped
       2 md Cloves garlic -- chopped
            Fine
       2 tb Bell pepper -- chopped
       2 tb Parsley -- minced OR
       1 ts Parsley flakes (dried)
     1/4 c  Celery -- chopped
       2 tb Green onion tops -- chopped
   2 1/2 c  Crawfish meat OR
       1 lb Crawfish meat
     1/4 c  Crawfish fat (optional)
   1 1/4 ts Salt
     1/4 ts Black pepper
     1/4 ts Red pepper
  
   Melt butter in iron skillet or heavy pot.  Saute
   onions, garlic, green pepper and celery until onions
   are clear.  Add 1/8 c. water and simmer covered until
   vegs. are tender, abt. 15 min.  Add crawfish fat and
   cook covered for 15 min. on very lo heat.  Stir
   occasionally.  Add tails and other seasonings.  Cook
   15 min.  Add green onion tops and parsley and cook 5
   minutes for seasoning to blend. Serve with hot steamed
   rice.
   
   Serves 4-5 Eugene Cottrell, Shreveport, LA.
   
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   Recipe By     :
   
   From: 	owner-Mm-Recipes@idiscover.Net O
  
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