Copycat Recipes




Magnolia Bar And Grill's Crawfish Etouffe
Serving Size: 4

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 pound cleaned crawfish tails
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick butter
1 medium onion -- chopped fine
1 teaspoon flour
2 thin slices lemon
1 tablespoon tomato paste
1 tablespoon green onion
1 tablespoon parsley

Use a saucepan with a tight fitting lid to "etouffe". Season crawfish
tails with salt and pepper; set aside.

Melt butter, add chopped onion, and cook over medium heat until onions are
tender. Stir in flour, blend well, add 3/4 cup water, lemon, tomato
paste, and cook slowly for about 20 minutes, and add a little more water
occasionally.

When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes.
Season again, to taste. Add green onion, parsley, cook 2 minutes longer.
Serve over steamed rice.

This recipe yields 4 servings.




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