Crawfish Etouffee 12

1 pound butter
2 medium onions, chopped fine
1 small bell pepper, chopped fine
Add water as needed 1/3 cup at a time
1 teaspoon roux
1/2 teaspoon cayenne pepper
1/4 teaspoon black or white pepper
1/2 teaspoon garlic powder
2 pounds packaged crawfish
1 package angel hair pasta salt

Special cooking utensils: Serving spoons, 1 large pot, 1 boiling pot, strainer, knife, stirring spoon.

Stove temperature: medium/high

Melt butter in medium to large pot. Add onions and bell pepper. Simmer, stirring occasionally adding 1/3 cup water as needed. Simmer 30 minutes. Add 1 teaspoon roux with 1/3 cup water, stir until roux has melted. Let simmer for 10 minutes stirring occasionally. Add cayenne pepper, black or white pepper and garlic powder. Stir in. Let simmer 10 to 15 minutes stirring Occasionally. Add crawfish and water if needed. Stir. Let simmer 10 to 15 minutes more. Put on low until ready to serve.

Angel hair pasta:
Put water and salt in medium pot. Bring to boil. Add pasta and cook 2 to 3 minutes or until desired tenderness is reached. Goes well with a light, not too dry white wine.

Serve crawfish etoufee over angel hair pasta and garnish with fresh parsley.

Serve with bread roll or French bread.

Serves: 4

Return To:

Cajun Country -- New Iberia, Louisiana