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Chef Rick's Craw Fish Etouffee
If you're not feeling adventurous, you can substitute shrimp for the Craw fish; if you like lobster,
though, you'll love these little critters the Cajuns call "Mud Bugs"!
2 pounds cooked, peeled craw fish (or shrimp)
1/4 cup butter e, melted
3 tablespooms all-purpose flour
1 cup chopped sweet onions
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove garlic, minced
1/2 cup water
1tablespoon lemon julie
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cooked rice
In a l0-inch skillet over medium heat, make a roux by adding flour to heated butter. Cook, stirring constantly with a flat
whisk, until the roux the color of peanut butter.
Add onions, celery, green pepper, parsley and garlic. Sautee vegetables over medium heat, stirring constantly for 5
minutes or until tender. Add water gradually and continue to stir; cook until thick.
Stir in craw fish or shrimp, lemon juice, salt and pepper; cook until shrimp or crawfish are pink and cooked, about 3 to 5
minutes. Serve over rice.
Makes 6 servings.
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