Chef
Michael's
Crawfish
Etoufee
..............Hey People!.............i want
you to write this down.......it is very easy
to make.......fix......Crawfish Etoufee................2lbs.
of crawfish.....1 1/2 stick of margarine............2 onions.........1
lg. green bell pepper....2 celery sticks......2 clones of garlic
chopped........2 cans rotel tomatoes.....2 cans of golden brown mushroom
soup............now.......take a pot place it on the stove........turn
on burner with only butter in it.....to start............once it is melted........then
add your onions and bell pepper and garlic...low heat....cook till onions
are soft....very soft...add 2 tbs..of flour ....and stir it
in with your seasonings....it will start to stick at the bottom....low
heat......addd a little butter if needed to it....you will see the flour
turn lightly brown....this is good....now it will stick in some places........add
your water now......just above your crawfish.........1 1/2 inch........add
your mushroom soup and stir slowly..........and add all other seasonings........a
little red pepper if you choose ...........i do........but, the rotels
are hot .........your can should say.......hot on it or mild..........crawfish
as you know will suck up the seasonings........do not be afraid to season
it..........just do not over do on the red pepper........you want the rotels
hot.....because they are cooking into the crawfish..........and the crawfish
is mixing with the rotels....................mmmmmmmmmmmmm.............ok...........back
to buisness.......cook down.........put your lid more than half way on
the pot...leave a opening on one side....the steam will come out ......30
min.....maybe watch it......when it cooks down........barely above the
crawfish....but, you want to see juice in it.....stir and turn off fire...and
cover it ..........3 minutes.......stir.........cover it..........2 minutes.....stir.....now
leave it alone .............let it sit for 5 min......and i hope you cooked
your rice....because it is time to EAT................you can save
this and freeze it.............it is just as good the second time if not
better..........always double your seasonings if you add more crawfish.......if
you add only a pound more .....you would add half of every thing i said.......if
you add 2 pounds more ...well ....add i more of every thing .........and
on and so fourth.........so it is very quick and easy.............and
i hope you will enjoy ...............
Chef
Michael of Cal-Acadiana