MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crawfish Etouffee
Categories: Cajun, Seafood
Yield: 2 Servings

MMMMM---------------------------STOCK--------------------------------
2 qt Crawfish shells;
- leftover from a boil
1 1/2 qt Water; cold; or just enough
- to cover
1 lg Onion; chopped
3 Celery ribs; chopped
1 Garlic head; cut in half
- horizontally
1 bn Thyme
2 Bay leaves
1 Lemon; halved
1 tb Whole black peppercorns

MMMMM---------------------CRAWFISH ETOUFFEE--------------------------
2 tb Creole seasoning
4 tb Unsalted butter
1 1/2 c Onion; finely chopped
1/4 c Celery; finely chopped
1/2 c Bell pepper; finely chopped
2 lb Crawfish tail meat
1/4 c Flour
1 1/2 c Crawfish stock; up to 2 c
1/4 c Garlic; minced
2 tb Fresh thyme; chopped
2 ts Worcestershire sauce
1 ts Hot sauce
1/2 c Green onions; thinly sliced
2 tb Italian parsley; minced
3 tb Unsalted butter
Salt & black pepper;
- freshly ground, to taste
1 tb Fresh lemon juice
White rice

Stock:

In a stockpot or Dutch oven cover the crawfish shells with cold water.
Bring to a boil, then reduce to a simmer. Skim off any impurities
that rise to the surface.

Add the remaining ingredients and bring back to a low boil, reduce to
low, and let simmer for 30 to 40 minutes. Strain through a china cap
or fine mesh sieve and cool. Freeze for later use or use within 2 to
3 days.

You will only need 1-1/2 to 2 Cups of the stock for the Crawfish
Etouffee recipe, the rest can be vacuum sealed and frozen for later
use.

Crawfish Etouffee:

Melt the butter in a large cast iron skillet, add the onions, bell
pepper, celery, and 1 tb Creole seasoning, saute until translucent.
Add the Crawfish tail meat, the remaining Creole seasoning and saute
until the tails let off some of their liquid, cook for 3 to 5 minutes
more. Add the flour, stirring constantly for about 3 to 5 minutes.

Add a small amount of the crawfish stock, stir well to form a paste,
add the remaining stock gradually, whisking constantly. Bring to a
boil, then reduce to a simmer. You may need a little more stock, but
the end result should be the consistency of a gravy, not too thick,
not too thin. Add the garlic, thyme, Worcestershire, and hot sauce, a
little salt, black pepper. Simmer for 20 to 30 minutes. Add the green
onions and parsley, simmer for 5 to 10 minutes more. Stir in the 3 tb
butter, lemon juice, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Recipe FROM:
<gopher://sdf.org/0/users/cmaltese/docs/Recipes/crawfish_etoufee.txt>

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