CRAYFISH ETOUFFÉE
Makes 4 servings.
Ingredients
• 1 pound peeled crayfish tails, fresh or frozen
• 3 tablespoons butter or margarine
• 1/2 tablespoon all-purpose flour
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 2 tablespoons chopped parsley
• 2 cloves garlic, minced
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 cups cooked rice
Directions
Thaw crayfish if frozen.
Over medium heat, in a 10-inch skillet, combine butter and flour.
Add onions, celery, green pepper, parsley and garlic.
Sauté vegetables over medium heat, stirring constantly for 5 minutes or until tender.
Add water gradually and continue to stir.
Cook until thick.
Stir in crayfish, lemon juice, salt and cayenne pepper; heat thoroughly.
Serve over rice.
Maryland Dept of Agriculture Seafood & Aquaculture
www.marylandseafood.org
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