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<blockquote data-quote="BeefmasterB" data-source="post: 604495" data-attributes="member: 8931"><p>One of my favorite to make is:</p><p></p><p><strong>Crawfish or Shrimp Etoufee</strong></p><p></p><p>1 stick margarine</p><p>2 med. onion, chopped</p><p>2 ribs celery, chopped</p><p>1/2 bell pepper, chopped</p><p>1/2 tsp. salt</p><p>1/4 tsp. black pepper</p><p>1 tblspoon chopped parsley</p><p>1 teaspoon of minced garlic (optional)</p><p>4 tablespoons of flour with 1/4 stick of butter</p><p>1 lb. crawfish tails (or shrimp), peeled</p><p>1 chicken boullion cube</p><p></p><p>1 tbsp. green onion tops, cut with scissors</p><p>Cooked rice </p><p></p><p>Need two pans : 2 medium or 1 large and 1 medium, and then a pot for the rice</p><p></p><p>In the medium pan combine the first 8 ingedients and cook on medium until the onions are transluscent and maybe even carmelized</p><p>When this is <u>almost</u> done, start the second pan.</p><p></p><p>In the large pan add the flour and 1/4 stick of butter. Place on medium/high heat. Stir this mixture continously until it turns a honey brown. It's o.k. if the mixture smokes a bit but <strong>DON'T</strong> let it burn. When it's honey brown or peanut butter brown, add 2 cups of very hot water, the boullion cube and the contents of the other pan. Stir all of the ingredients together and bring to a boil. Then let it simmer until the consistency of the fluid is almost creamy. Add the crawfish or shrimp and cook more on medium for about 5 minutes.</p><p></p><p>Have the rice cooked and set aside.</p><p></p><p>Serve the crawfish/shrimp etoufee over a bed of rice and sprinke the green onion tops over this.</p><p></p><p>Have a bottle of Tobasco or Cayene Pepper available if you like a little heat.</p><p>Enjoy!</p></blockquote><p></p>
[QUOTE="BeefmasterB, post: 604495, member: 8931"] One of my favorite to make is: [b]Crawfish or Shrimp Etoufee[/b] 1 stick margarine 2 med. onion, chopped 2 ribs celery, chopped 1/2 bell pepper, chopped 1/2 tsp. salt 1/4 tsp. black pepper 1 tblspoon chopped parsley 1 teaspoon of minced garlic (optional) 4 tablespoons of flour with 1/4 stick of butter 1 lb. crawfish tails (or shrimp), peeled 1 chicken boullion cube 1 tbsp. green onion tops, cut with scissors Cooked rice Need two pans : 2 medium or 1 large and 1 medium, and then a pot for the rice In the medium pan combine the first 8 ingedients and cook on medium until the onions are transluscent and maybe even carmelized When this is [u]almost[/u] done, start the second pan. In the large pan add the flour and 1/4 stick of butter. Place on medium/high heat. Stir this mixture continously until it turns a honey brown. It's o.k. if the mixture smokes a bit but [b]DON'T[/b] let it burn. When it's honey brown or peanut butter brown, add 2 cups of very hot water, the boullion cube and the contents of the other pan. Stir all of the ingredients together and bring to a boil. Then let it simmer until the consistency of the fluid is almost creamy. Add the crawfish or shrimp and cook more on medium for about 5 minutes. Have the rice cooked and set aside. Serve the crawfish/shrimp etoufee over a bed of rice and sprinke the green onion tops over this. Have a bottle of Tobasco or Cayene Pepper available if you like a little heat. Enjoy! [/QUOTE]
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