Crawfish Etouffee Ii
Ingredients
85 gr butter
240 gr onions
2 garlic
1 fine
18 gr bell pepper
3 gr parsley
1 gr parsley flakes
26 gr celery
16 gr green onion tops
350 gr crawfish meat
270 gr crawfish meat
1/4 crawfish fat
3 gr salt
1 gr black pepper
1 gr pepper
30 ml water
Instructions
minutes for seasoning to blend. Serve with hot steamed rice. Serves 4-5 Eugene Cottrell, Shreveport, LA.