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Spicy Crawfish Etouffee "Another Cajun Classic" Makes 6 to 8 servings
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Ingredients
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
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| Directions | |
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.
