| Et touffee'I Cotton's Et touffee II |
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| Crawfish Et touffee' II ~ 1 pound crawfish tails, cleaned and peeled (with fat) (see note below) 1-1/2 tbsp tomato paste 1/4 pound (1 stick) butter 1 medium onion, chopped fine 1-1/2 tsp all purpose flour 2 cloves garlic, chopped 1 tbsp parsley 1 tsp salt 2 slices lemon, sliced very thin 1/4 teaspoon cayenne pepper 1 tbsp green onion, chopped 1. Use a saucepan with a tight fitting lid that is large enough to smother the ingredients. 2. Season crawfish with salt and pepper, set aside. 3. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a little more water occasionally. 4. When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Check seasoning, adjust to taste. Add green onion and parsley, cook 2 minutes longer. 5. Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish ettouffee. Note: Commercial crawfish are pasteurized and practically cooked. If you are using live crawfish, first wash, then scald in boiling water. Clean, picking off the shells, leaving tails whole. Save crawfish fat. When tails and fat from live crawfish are added to cooked mixture, it should be cooked 10 or 15 minutes longer. |