Spicy Crawfish Etouffee
"Another Cajun Classic"
Makes 6 to 8 servings
2 tablespoons reduced-fat margarine
1 1/2 cups finely chopped onions
1/2 cup finely chopped green bell pepper (I use red peppers)
1/2 cup finely chopped celery
1 teaspoon salt
1 1/4 teaspoons ground red pepper
1 teaspoon paprika
1/4 teaspoon ground oregano
1/8 teaspoon ground thyme
1/8 teaspoon dried basil leaves, crushed
1/2, 6 ounce can condensed tomato paste
1 1/2 cups seafood stock or water (I use clam liquor - you can buy in jar in grocery store)
1 pound crawfish tails, peeled and deveined (I use frozen tails you can buy at store)
1/4 cup finely chopped green onions
2 tablespoons very finely chopped fresh parsley
2 cups hot cooked rice
In a medium saucepan over high heat, melt the margarine. Add the onions, bell pepper and celery; sauti stirring occasionally for 10 minutes. Add the salt, pepper, paprika, oregano, thyme, and basil leaves, and cook for 5 minutes, stirring often.
Dissolve the tomato paste in the stock and add to the sauce pan.
Simmer for 10 minutes. Stir in the crawfish, green onions and parsley. Reduce the heat; cover and simmer for 10 minutes, stirring often. Remove from the heat and let stand, covered, for 5 minutes before serving. Serve over hot rice.