Free Recipe Crayfish Etouffee 2
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Crayfish Etouffee 2 Recipe
3 lb Crayfish
Water
1/4 c Salad Oil
1/3 c All-Purpose Flour
1/4 c Onion; Chopped
1/4 c Celery; Chopped
1/4 c Green Pepper; Chopped
1 ts Salt
1/2 ts Ground Red Pepper
1/2 ts Basil
1/2 ts Thyme Leaves
2 c Hot Cooked Rice
Crayfish Etouffee 2 Preparation
Rinse crayfish with running cold water. In 8-qt. saucepan over high heat, heat 4 qts. water to boiling. Add crayfish; reheat to boiling. Reduce heat to medium; cook 5 minutes. Drain and cool crayfish 10 minutes or until easy to handle. Remove tail meat from crayfish; set aside. In 3-qt. saucepan over medium-high heat, heat oil until hot. Stir in flour; cook, stirring frequently, until dark brown, about 5 minutes. Reduce heat to medium; stir in next 7 ingredients; cook 1 minute. Gradually, stir in 3/4 c water; cook; stirring constantly. When sauce thickens and boils, reduce heat to low; cover, simmer until vegetables are tender. Add crayfish meat. Heat crayfish mixture through. Spoon rice onto deep platter; arrange crayfish mixture around rice. REG 2 SHARED BY Jill Proehl, St. Louis, MO – jpxtwo@swbell.net Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 121 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998
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