Title: Chile-Head Crawfish Etouffee
Categories: Cajun Shellfish Stew Spice
Yield: 1 Servings

2	lb	Crawfish tails
2	lg	Onions
	l	Stalk celery
2		Cloves garlic
1/2	c	Butter or bacon grease (not
		Margarine)
2	lg	Peppers of your choice
1/2	c	Chopped parsley
1/2	c	Chopped green onions
		Cayenne or black pepper to
		Taste
		Salt to taste
2	tb	Flour
1	c	Water
		Some cajun seasoning to
		Taste

First you have a crawfish boil, fly in about 100 lbs or so of live crawfish, we call them mudbugs. Then you boil 'em up outside on a propane boiler with spices, whole onions, corn on the cob, and new potatoes. Spread out some newspaper on a picnic table and go to town, Shucking and jiving to some cajun zaidaco! If you have any left over, shuck 'em and save 'em for etouffee. If this is a little excessive, then just pick up a frozen container of already peeled and cooked crawfish tails at your local grocery store and follow this recipe.

Cook chopped onions, celery, and peppers in butter for about 30 minutes over low heat. Stir in flour. Add crawfish and water and stir it up. Add your seasonings to taste. Add garlic and 1/2 of chopped parsely. Cook for about 10 minutes over medium heat. (If it starts to get too thick, add more water; if you let it get too thick it might burn) Add green onions and the rest of the parsley. Serve over white or dirty rice. Note: If you don't have acess to crawfish, you can use chicken for a little different flavor. Just make sure you've got it cut into small pieces.

~Valerie From: Valerie Holcomb Date: 16 Jan 97 Chile-Heads List Ä

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