Title: Crawfish Etouffee #3
Categories: Cajun Shellfish Stew
Yield: 4 Servings

1	lb	Cleaned crawfish tails
1		Stick corn oil margarine
1	lg	Onion; chopped fine
2		Ribs celery; chopped fine
1	md	Bell pepper; chop fine
1		Recipe golden roux (below)
2	ts	Salt
1/4	ts	Red cayenne pepper
1	ts	Paprika
1/2	c	Water
GOLDEN ROUX
1/2		Stick corn oil margarine
4	tb	Flour

Saute onions, celery and bell pepper in margarine; add salt and pap rika. Add golden roux. Stir until well blended. Add crawfish tails; cook ten mi nutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add additional water if too thick. Serve hot over rice. Serves 4.

To make golden roux: Melt margarine in a cast iron skillet over low temperature. Blend in flour; cook until golden color, stirring occasional ly. Takes about 15 minutes.

From "A Taste of Louisiana".

From: Hosey Date: 18 Jan 97 Chile-Heads List Ä

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