Judy McIlhenny's Crawfish Etouffee |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | If you cannot purchase crawfish fat separately, you can extract it from the crawfish by running the sealed package of tails under hot water to make the fat more liquid. Cut open the package and empty it into a colander with a bowl underneath to catch the fat that runs off. | ||||||||||
| INGREDIENTS: | ||
| 1 cup (2 sticks) butter | 1-1/2 cups chopped onion | 1 cup chopped green pepper |
| 1 cup chopped celery | 3 garlic cloves, minced | 1 teaspoon salt, or to taste |
| 1 teaspoon Tabasco pepper sauce | 2 tablespoons crawfish fat | 2 pounds shelled crawfish tails (about 6 to 7 pounds in the shell) |
| juice of 1/2 lemon | 1/2 cup chopped fresh parsley | 1/2 cup chopped green onions, green part only |
| cooked rice | ||
| 1 | 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 sauce, and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Add the crawfish tails, lemon juice, and parsley. Cook for another 10 to 15 minutes. Just before serving, add the chopped green onions. |
| 2 | For the best flavor, prepare this dish the day before. Remove from the refrigerator an hour before serving, and reheat just until hot to avoid overcooking the crawfish. Serve over steamed white rice. |