Judy Mcilhenny's Crawfish ?touffee

Title:
Judy Mcilhenny's Crawfish ?touffee

Yield:
6 Servings

Categories:
Tabasco




Ingredients:





     1 c  Butter; (2 sticks)


 1 1/2 c  Chopped onion


     1 c  Chopped green pepper


     1 c  Chopped celery


     3    Garlic cloves; minced


     1 ts Salt; or to taste


     1 ts TABASCO pepper sauce


     2 tb Crawfish fat; (see Note)


     2 lb Shelled crawfish tails; (6-7


          -lbs in shell)


   1/2    Lemon; juiced


   1/2 c  Chopped fresh parsley


   1/2 c  Chopped green onion; green


          -part only


          Cooked rice






 In Dutch oven or large heavy pot, melt butter and cook onion, green pepper,


 celery and garlic until soft, about 5 minutes. Add salt, TABASCO sauce and


 crawfish fat, and cook, uncovered, over medium-low heat 30 minutes,


 stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook


 another 10 to 15 minutes. Just before serving, add chopped green onion. For


 best flavor, prepare dish the day before. Remove from refrigerator an hour


 before serving, and reheat just until hot to avoid overcooking crawfish.


 Serve over steamed white rice.


 


 Makes 6 to 8 servings.


 


 >From THE TABASCO COOKBOOK ? 1993 by Paul McIlhenny with Barbara Hunter.


 Used by permission of Clarkson Potter/Publishers.


 


 Busted by Karen Sonnessa 


 


 NOTES : If you cannot purchase crawfish fat separately, you can extract it


 from crawfish by running sealed package of tails under hot water to make


 fat more liquid. Cut open package and empty into colander with bowl


 underneath to catch fat that runs off.


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 16, 1998