Etouffee #1

Ingredients

• 8 Tb butter, 1 stick
• 1 medium onion, finely chopped
• 3 celery stalks, finely chopped
• 1 poblano chile, finely chopped
• 1 green pepper, finely chopped
• 1 jalapeño, finely chopped
• 2 garlic cloves, minced
• 1 Tb + 1 tsp salt
• 1½ tsp paprika
• 1½ tsp ground white pepper
• 1½ tsp ground black pepper
• 1½ tsp dried thyme
• 1 tsp red pepper flakes
• 1 tsp cayenne pepper
• 4 bay leaves
• ¼ C AP flout
• ½ lemon, juice
• Rice
• 5 scallions, thinly sliced
• ¼ C parsely, chopped

Etouffee #2

Ingredients

• ½ C Butter
• ⅓ C All-purpose flour
• 1 C Onions, chopped
• 1 C Celery, chopped
• 1 C Bell pepper, chopped
• 20 ml Garlic, minced
• 1 lb Cooked crawfish tails
• 2 C Chicken broth
• ¼ C Parsley, chopped
• 1 tsp Salt
• ⅛ tsp Black and red pepper
• Tabasco
• 3 C Cooked rice

Instructions

1. Melt butter in a large pan and blend in flour, stirring over medium-low heat
2. until roux is dark brown, about 10-15 mins.
3. Add veggies and cook until crisp, 2-3 minutes.
4. Stir in remaining ingredients except rice; simmer 20 minutes.
5. Serve over rice.

Etouffee #3

Ingredients

• 6 Tb butter
• 3 Tb flour
• 1 C onion, chopped
• 6 green onions and tops, chopped
• ½ C bell pepper, chopped
• ½ C celery, chopped
• 2 C water
• 3 lb shrimp, peeled,deveined
• ¼ C parsley, chopped
• salt and pepper, to taste
• 1 small bay leaf
• tabasco sauce, to taste
• rice, cooked

Instructions

1. Melt the butter and stir in the flour.
2. Cook stirring constantly, until this is a rich brown.
3. Add the vegetables and cook until tender.
4. Stir in the water, shrimp, parsley and seasonings.
5. Simmer uncovered 20 minutes or until the shrimp are done.
6. Serve over hot rice.
7. Serves 4-6.

Etouffee #4

Ingredients

• 1 lb cleaned crawfish tails, commercial kind crawfish fat and water to make ¾ C
• 1 Tb tomato paste
• 1 stick margarine or butter
• 1 medium onion, chopped fine
• 1 tsp all purpose flour
• 1 Tb parsley
• 1 tsp salt
• 2 slices lemon, very thin
• ¼ tsp cayenne pepper
• 1 Tb green onion

Instructions

1. Use a saucepan with a tight fitting lid to etouffee, (French for smother).
2. Season crawfish tails with salt and pepper, set aside.
3. Melt butter, add onion, cook over medium heat until tender.
4. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic.
5. Cook slowly, about 20 minutes, and add a little more water occasionally.
6. When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes.
7. Season again, to taste. Add green onion and parsley, cook 2 minutes longer.