Crawfish Etouffee - 2

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onions - finely chopped
1/2 cup	55g / 1.9oz	Celery - finely chopped
1/2 cup	73g / 2.6oz	Green pepper - finely chopped
6		Garlic - minced
3/4 cup	148g / 5.2oz	Margarine
1 1/2 teaspoons	7.5ml	Salt
3 lbs	1362g / 48oz	Crawfish tails - peeled and deveined
1 1/2 teaspoons	7.5ml	Cornstarch
1/4 cup	59ml	Water
1/2 cup	118ml	Sherry

Recipe Instructions

In an electric fry pan, saute onions, celery, green pepper, and garlic in margarine until tender.

Add the crawfish and salt; simmer slowly for 10 minutes.

Make a thin paste of cornstarch and water; stir into crawfish mixture and bring to simmer.

Turn off heat and allow to steep for 10 minutes to blend flavors.

Serve over rice.

Source:
Paul Prudhomme's "Fork in the Road"

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