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Crawfish Etouffee Ii

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      Title: CRAWFISH ETOUFFEE II
 Categories: Gumbos & st, Seafood, Entre' or s
      Yield: 4 Servings
 
      6 tb Butter
      2 c  Onions -- chopped
      2 md Cloves garlic -- chopped
           Fine
      2 tb Bell pepper -- chopped
      2 tb Parsley -- minced OR
      1 ts Parsley flakes (dried)
    1/4 c  Celery -- chopped
      2 tb Green onion tops -- chopped
  2 1/2 c  Crawfish meat OR
      1 lb Crawfish meat
    1/4 c  Crawfish fat (optional)
  1 1/4 ts Salt
    1/4 ts Black pepper
    1/4 ts Red pepper
 
  Melt butter in iron skillet or heavy pot.  Saute onions, garlic, green
  pepper and celery until onions are clear. Add 1/8 c. water and simmer
  covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook
  covered for 15 min. on very lo heat.  Stir occasionally. Add tails and
  other seasonings.  Cook 15 min. Add green onion tops and parsley and
  cook 5 minutes for seasoning to blend. Serve with hot steamed rice.
  
  Serves 4-5 Eugene Cottrell, Shreveport, LA.
  
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  Recipe By     :
  
  From: 	owner-Mm-Recipes@idiscover.Net O
 
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