Crawfish Etouffee 7

1 lb crawfish tails
1/2 bell pepper
1 large onion
6 sprigs celery
1/4 lb butter
1/2 can Rotel
3 tbs flour
1/2 bunch onion tops
McCormick's Season All
4 dashes Tabasco
1/2 cap Liquid Crab Boil

Chop onions, bell pepper celery, put in blender. Add 1 cup of water, Rotel, and 1/2 hand of crawfish tails into blender (10 or 15 tails). Blend these ingredients. Pour blended ingredients into 4 qt. pot with butter and 1-1/2 cups of water. Cover top of pot with McCormick's Season All (one layer thick.) Add liquid crab boil and Tabasco. Saute on medium-high heat for 20 minutes. Stir.

Mix 1 cup of water with 3 tablespoons of flour and pour into mixture. Cook for 5 minutes medium-high heat (to thicken). Stir.

Then add crawfish tails and chopped onion tops to pot. Cook for 20 minutes on low heat, stir, don't let stick. When finished cover and let stand for 15 minutes. Then pour over cooked rice.

Serves 4.

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Cajun Country -- New Iberia, Louisiana