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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Crawfish Etouffee   
    Categories: Cajun, Seafood   
         Yield: 2 Servings   
      
   MMMMM---------------------------STOCK--------------------------------   
         2 qt Crawfish shells;   
              - leftover from a boil   
     1 1/2 qt Water; cold; or just enough   
              - to cover   
         1 lg Onion; chopped   
         3    Celery ribs; chopped   
         1    Garlic head; cut in half   
              - horizontally   
         1 bn Thyme   
         2    Bay leaves   
         1    Lemon; halved   
         1 tb Whole black peppercorns   
      
   MMMMM---------------------CRAWFISH ETOUFFEE--------------------------   
         2 tb Creole seasoning   
         4 tb Unsalted butter   
     1 1/2 c  Onion; finely chopped   
       1/4 c  Celery; finely chopped   
       1/2 c  Bell pepper; finely chopped   
         2 lb Crawfish tail meat   
       1/4 c  Flour   
     1 1/2 c  Crawfish stock; up to 2 c   
       1/4 c  Garlic; minced   
         2 tb Fresh thyme; chopped   
         2 ts Worcestershire sauce   
         1 ts Hot sauce   
       1/2 c  Green onions; thinly sliced   
         2 tb Italian parsley; minced   
         3 tb Unsalted butter   
              Salt & black pepper;   
              - freshly ground, to taste   
         1 tb Fresh lemon juice   
              White rice   
      
     Stock:   
      
     In a stockpot or Dutch oven cover the crawfish shells with cold water.   
     Bring to a boil, then reduce to a simmer. Skim off any impurities   
     that rise to the surface.   
      
     Add the remaining ingredients and bring back to a low boil, reduce to   
     low, and let simmer for 30 to 40 minutes. Strain through a china cap   
     or fine mesh sieve and cool. Freeze for later use or use within 2 to   
     3 days.   
      
     You will only need 1-1/2 to 2 Cups of the stock for the Crawfish   
     Etouffee recipe, the rest can be vacuum sealed and frozen for later   
     use.   
      
     Crawfish Etouffee:   
      
     Melt the butter in a large cast iron skillet, add the onions, bell   
     pepper, celery, and 1 tb Creole seasoning, saute until translucent.   
     Add the Crawfish tail meat, the remaining Creole seasoning and saute   
     until the tails let off some of their liquid, cook for 3 to 5 minutes   
     more. Add the flour, stirring constantly for about 3 to 5 minutes.   
      
     Add a small amount of the crawfish stock, stir well to form a paste,   
     add the remaining stock gradually, whisking constantly. Bring to a   
     boil, then reduce to a simmer. You may need a little more stock, but   
     the end result should be the consistency of a gravy, not too thick,   
     not too thin. Add the garlic, thyme, Worcestershire, and hot sauce, a   
     little salt, black pepper. Simmer for 20 to 30 minutes. Add the green   
     onions and parsley, simmer for 5 to 10 minutes more. Stir in the 3 tb   
     butter, lemon juice, and adjust the seasonings to taste.   
      
     Serve over Creole Boiled Rice.   
      
     Recipe FROM:   
        
      
   MMMMM   
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