Crawfish Etouffee

Ingredients:

8 lbs. fresh cra”‘fish, washed (Shrimp may be substituted)
8 Tbsp. butter
6 medium chopped onions
1/2 cup chopped lery
1/1 tsp. tomato paste
1/2 cup water
1/2 tsp. cornstarch
salt, pepper, cayenne to taste
2 Tbsp. chopped green onion tips
1bsp. minced parsley

Instructions:

Place crawfish in large container of boiling water. Remove from heat and let stand for 5 minutes. Drain, remove heads, peel and devein. In large saucepan, melt butter; add onions, cel. ery and tomato paste. Cook until tender. Add crawfish tails. In small bowl combine water and cornstarch. Add to onion mixture, stirring constantly. Add salt, pepper and cayenne. Bring to boil and cook 15 minutes. Add onion tops and parsley. Serve over rice. Serves 4.

Notes:

Tbsp. is undeniably the best crawfish etouffe that you can make. It comes from the famous T. Pittari’s restaurant in New Orleans. The only thing better may be the Seafood Gumbo from Commander’s Palace. Be sure to try them both. (Locally, try New Orleans Style Restaurant in Round Mountain, close to Marble Falls, or LJaneaux Seafood in Llano, TX.)

Servings Yield:

Serve over rice