Crawfish Etouffee 15

1 stick margarine (1/4 lb)
4 green onions, chopped
3 sticks celery, chopped
1 small bell pepper, chopped
3 tablespoons flour
One 8-ounce can tomato sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Salt to taste
Red pepper to taste
1/2 cup fresh cilantro
1 pound crawfish, boiled and peeled
1/2 cup water, as thinning agent, if needed

Saute chopped green onions, celery and bell pepper in margarine until soft. Sprinkle flour until thick. Add tomato sauce, lemon juice and seasonings. When blended nicely, add chopped cilantro. Thin out mixture with 1/2 cup of water and let simmer on low heat for 15 minutes. Add cooked crawfish 10 minutes before time to serve. Do not over cook crawfish, since they are usually perfect before adding. Serve over steaming hot, white rice, garnished with sprigs of cilantro.

Serves 5 to 6.

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Cajun Country -- New Iberia, Louisiana