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Publisher Description

Few Recipes from Book,

CRAWFISH BISQUE

(Makes 4 Servings)

Directions

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stirconstantly until a deep golden brown; take pot away from heat for fear of burning; addonion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until saucesimmers; then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop ofcooked rice.


INGREDIENTS

1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water

1 clove garlic, mashed 1 tablespoon green onion

1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat

1/4 cup all-purpose flour 1 teaspoon salt

1 small onion, chopped 1/4 teaspoon sugar

1 stick celery, chopped 1/4 teaspoon red pepper

1 bay leaf 1 tablespoon chopped parsley

3/4 cup whole tomatoes, canned or fresh, chopped

CRAWFISH ETOUFFEE


INGREDIENTS

1 heaping teaspoon all purpose flour 1 tablespoon parsley

1 teaspoon salt 2 very thin slices lemon

1/4 teaspoon cayenne pepper 1 tablespoon green onion

1 lb. cleaned crawfish tails, commercial kind crawfish fat and water to make 3/4 cup 1 heaping tablespoon tomato paste

1 stick margarine or butter 1 medium onion, chopped fine

Directions:

Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic.

Cook slowly, about 20 minutes, and add a little more water occasionally. When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsley, cook 2 minutes longer. Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish.

GENRE
Cookbooks, Food & Wine
RELEASED
2012
July 25
LANGUAGE
EN
English
LENGTH
149
Pages
PUBLISHER
Addison Publishing
SELLER
Addison Publishing, LLC
SIZE
390.6
KB

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