Etouffee - Creole Style
1½ to 2 lbs crawfish tails with fat
(From a crawfish boil)
2 Tbs. bacon grease
2 Tbs. flour
2 Sticks Butter or Margarine
2 Large onions chopped
3 Stalks celery chopped
1/2 Bell pepper chopped
2 Tbs. minced garlic
3 bay leaves
3/4 cup green onions chopped
1/2 cup fresh parsley chopped
1 small (8 oz.) can tomato sauce
1 tsp. Creole seasoning
1 tsp sugar
Salt and Pepper to taste
I noted that the crawfish tails were from a crawfish boil because they
will already have seasoning in them, so be careful with what you add.
Make a blond roux using the bacon grease and flour. Add the butter, let it
melt then add the onions, bell pepper and celery. Cook on medium heat for
about 30 minutes stirring every few minutes (don't let it burn).
On the side in a non-stick pan scorch the tomato
Add garlic and bay leaves. Continue to cook
another ten minutes or so. Add crawfish and scorched tomato sauce. Let it come back
up to heat. Add green onions, parsley, Creole seasoning and sugar. Cook
another ten minutes and taste to see what seasoning you need to add. Add
water to desired thickness.
Serve over cooked rice.
A little French bread on the side won't hurt either.
Feeds about eight people.
About the crawfish, when I peel the crawfish I save the
small strips of meat that you pull off to de-vein them. The fat is usually
stuck to it. You can throw them in the pot just like that, but, if you
chop them up fine, nobody (the "oh gross" people) will see
them. You may not think it's much meat but out of 2 lbs. of crawfish
you'll get a cup of meat in strips alone.
The picture shows the bowl of tails and the meat on the
board are the strips taken from those tails.
Leave the tomato sauce out to make it a