Frank's Perfect Crawfish Etouffee
| Yield: | 1 Servings |
| Categories: | Crawfish, Seafood |
| 3 | lb | Crawfish tails; peeled |
| 4 | c | Crawfish stock |
| 1/2 | c | Crawfish fat; from the head s |
| 2 | Sticks butter; real butter only (8 oz.) | |
| 2 | c | Onions; finely chopped |
| 1/4 | c | Celery; finely chopped |
| 1/4 | c | Bell pepper; finely chopped |
| 1 | tb | Garlic; minced |
| 2 | tb | Green onions; finely choppe d |
| 2 | ts | Tomato paste |
| 2 | tb | Cornstarch; in water |
| 1/2 | ts | Paprika |
| 1 | tb | Salt |
| 1 | ts | Cayenne pepper |
| 1/2 | ts | White pepper |
| 1/4 | ts | Black pepper |
| Dash thyme | ||
| Dash basil | ||
| Dash worcestershire sauce | ||
| 1 | tb | Parsley; finely chopped |
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