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DataDog (datadog@iol10.com)
Thu, 31 Dec 1998 11:59:40 -0500 

Hi Folks!


It's been about 2 years but I thought it about time for me to return to the list (more free time lately!).  Hope neither the people nor the tone have changed too much!  I'm attaching a recipe from my old website as a greeting:



Crawfish Etouffee


INGREDIENTS:

 

2 sticks butter

1/3 cup Flour

 

2 small Yellow Onions, chopped fine

1/3 cup Bell Pepper, chopped fine

1/2 cup Celery, chopped fine

1 clove Garlic, chopped fine

 

2 Tbsp Louisiana Hot Sauce

1 tspn salt

3 tspn Paprika

1 tspn Cayenne Pepper

1 tspn Black Pepper

1/2 tspn White Pepper

1/2 cup White Wine

3 cups Chicken Broth

 

2 lbs Crawfish Tails

1 bunch Green Onions, chopped

Parsley & Yellow Bell to garnish

 

METHOD:


Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and don't scorch the roux!   Cover & set aside.   Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan.   Cook over medium-high heat until the onions are clear, tossing frequently.   Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together.   Add the chicken broth, bring to boil and let everything cook together for about 5 minutes.   Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil.   Stir in the crawfish tails and green onions, cover and let cook about 5 minutes. 

Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper. 








             mailto:datadog@integrityonline10.com

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