Judy McIlhenny's Crawfish Etouffee

Recipe Ingredients

1 cup	198g / 7oz	Butter - (2 sticks)
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	110g / 3.9oz	Chopped celery
3		Garlic cloves - minced
1 teaspoon	5ml	Salt - or to taste
1 teaspoon	5ml	Tabasco pepper sauce
2 tablespoons	30ml	Crawfish fat - see * Note
2 lbs	908g / 32oz	Shelled crawfish tails
		(abt 6 to 7 lbs in the shell)
		Juice of 1/2 lemon
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/2 cup	31g / 1.1oz	Chopped green onion, green part only
		Hot cooked rice

Recipe Instructions

* Note: If you cannot purchase crawfish fat separately, you can extract it from crawfish by running sealed package of tails under hot water to make fat more liquid. Cut open package and empty into colander with bowl underneath to catch fat that runs off.

In Dutch oven or large heavy pot, melt butter and cook onion, green pepper, celery and garlic until soft, about 5 minutes. Add salt, Tabasco sauce and crawfish fat, and cook, uncovered, over medium-low heat 30 minutes, stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook another 10 to 15 minutes.

Just before serving, add chopped green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving, and reheat just until hot to avoid overcooking crawfish. Serve over steamed white rice.

This recipe yields 6 to 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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