*  Exported from  MasterCook  *
 
                        Crawfish Etouffee/McIlhenny
 
 Recipe By     : The Tabasco Cookbook (wrv)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crawfish                         Seafood
                 Wrv
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Waldine Van Geffen VGHC42A
    1      cup           Butter
    1 1/2  cups          Onion -- chopped
    1      cup           Green pepper -- onion
    1      cup           Celery -- chopped
   30      milliliters   Garlic -- minced
    1      teaspoon      Salt
    1      teaspoon      Tabasco
    2      tablespoons   Crawfish fat
    2      pounds        Shelled crawfish tails -- about 6 to 7 lbs in
 
 x  Juice of 1/2 lemon 1/2 c  Fresh parsley; chopped 1/2 c  Green onions;
chopped
 x  Cooked rice 
   In a Dutch oven or large heavy pot, melt the butter and cook the onion,
 pepper,
 celery and garlic until soft, about 5 minutes. Add the salt, Tabasco and
 crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes,
stirring
 occasionally. Add the tails, lemon juice and parsley. Cook for another 10 to 15
 minutes. Just before serving, add the green onions.
 For the best flavor, prepare this dish the day before.
 Remove from the fridge an hour before serving and reheat just until hot to
avoid
 overcooking the crawfish. Serve over steamed white rice. Source: The Tabasco
 Cookbook (wrv)
 
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