|
|
|
 |
|
|
Papa Paul's Crawfish Etouffee
Cajun Style |
 |
|
3 lbs. Crawfish Tails.
1 stick of butter
flour
2 tbsp. tomato paste
3 medium onions, chopped
2 ribs celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 toes garlic, chopped
1 can of beer
1 cup tomato sauce
1 can lemon juice
1/2 tsp. cayenne pepper
1/4 tsp. thyme
2 tbsp. Papa Paul's Creole Seasoning
1 tbsp. Lea and Perrins sauce
1/2 cup parsley, finely chopped
1/2 cup green onions, finely chopped
Salt and pepper to taste
|
Combine 1/2 stick of butter and flour to form a roux over low heat for about 3 minutes or until roux is light in color, add 2 tbsp. of tomato paste, stir in for about 1 minute. Add onions, celery, bell pepper, garlic and saute slowly for 5 minutes or until vegetables wilt. Then, slowly whisk in the can of beer and cook until creamy. When sauces reaches boil, reduce heat to a simmer and add tomato sauce, lemon juice, cayenne pepper, thyme, Papa Paul's Creole Seasoning and Lea and Perrins sauce. Simmer uncovered for 1/2 hour, then strain sauce into another pot. Add crawfish tails to pot and simmer covered for 15 minutes. Stir in chopped parsley, green onions, 1/2 stick of butter and salt and pepper to taste. Serve over steamed rice.
|
 |
Preparation Time: |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Papa Paul
Louisiana
United States |
|
|
|
|
| This recipe has been viewed 2160 times. |
|
|
|
