| Et touffee'I Cotton's Et touffee II |
 | |  | |  |
| Crawfish Et touffee' I ~ Thanks Cotton for your Et touffee' recipe. When it comes to Cajun, you're the best...... I ga-ron-teeeeee! 2 lbs. crawfish tails w/fat (see note below) 1½ sticks butter 3 ribs celery, chopped 2 large onions, chopped ½ bell pepper, chopped 4 buds garlic, minced salt, pepper, cayenne to taste 3 tablespoons flour ½ of 8-oz. can tomato sauce (not paste) 1 cup hot water 1 can lump crab meat, drained 3 green onions, sliced diagonally 1. Sauté celery, onions, bell pepper and garlic in butter. Add seasonings. Add flour, tomato sauce and water. If too thick, add a little more hot water till desired consistency. (Should be like gravy.) Simmer one hour. Add green onions, crawfish and crab meat 30 min. before serving. Simmer 30 minutes, covered, stirring occasionally. Serve over hot fluffy rice with a hot crusty French bread. Is gooooooood, I ga-ron-teeeeee! |
