Crawfish Etouffee
Dis is more or less the original Cajun recipe foretouffee. And I like it very muchjus’ like it is.
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2 tablespoons soy sauce½ cup (1 stick) margarine or butter |
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| 6 cups chopped onions(or the same volume measure as the crawfish) | |
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1½ cups chopped green onions |
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| 1½ cups chopped fresh parsley | |
| ¼ cup fresh lemon juice | |
| ½ teaspoon finely crushed dried mint | |
| 2 teaspoons minced garlic | |
| 4 to 5 pounds crawfish tails, peeled | |
| Salt to taste | |
| Louisiana hot sauce or cayenne pepper to taste |
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In a large frying pan, melt the margarine over a medium fire. Add the onions, green onions, and parsley and cook, stirring, until the onions are clear. Add the lemon juice, soy sauce, and garlic and cook, stirring, for 10 minutes more. Add the crawfish, salt, and hot sauce and stir to mix well. Reduce the fire to low, cover, and simmer for 30 to 45 minutes. Serve over cooked rice or pasta. |