LOUISIANA CRAWFISH ETOUFFEE

prep time:: 15 min
total time:: 30 min

Makes 6 servings

In Louisiana, they say that there’s nothing better during crawfish season, than Crawfish Etouffée! This is the perfect meal to make for your “chere amio”...because tonight we’ll have great food on the lania-o!

ingredients

3 C long grain white rice
6 C water
3/4 C butter
1 LG onion, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1/4 C all purpose flour
1 LB crawfish tails
2 tbsp canned tomato paste
1 C chicken broth
6 green onions, chopped
1 1/2 tbsp Cajun seasoning
1/4 tsp paprika
salt & pepper to taste
lemon wedges and parsley for garnish

directions

1
1. Combine the rice and water in an appropriate saucepan and bring to a boil. Cover and reduce heat to low. Simmer for about 20 minutes, or until rice is tender and water has been absorbed.
2
2. While the rice is cooking: melt the butter in a large skillet over medium heat. Add celery and onion and saute until onion is transparent. Add garlic and cook for additional minute or two. Stir in the flour until well blended. Gradually stir in the tomato paste and chicken broth. Add crawfish tails and bring to a simmer. Add the green onions and seasonings. Continue to simmer for another 10 minutes over lowered heat, until the crawfish is cooked, but not tough.
3
Serve over hot cooked rice on an appropriate serving dish. Garnish with lemon wedges and parsley. Sprinkle a little paprika over the top of finished dish.

notes

If you are so inclined you could throw a little sassafrass file' into the mix...after all...we're gonna dress in style an' go hog wild, me oh my oh! Son of a gun we'll have big fun eating etouffée-o! PK

Source: Paul Katrenak