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DataDog (datadog@iol10.com)
Thu, 31 Dec 1998 11:59:40 -0500
Hi Folks!
It's been about 2 years but I thought it about time for me to return to the list (more free time lately!). Hope neither the people nor the tone have changed too much! I'm attaching a recipe from my old website as a greeting:
Crawfish Etouffee
INGREDIENTS:
2 sticks butter
1/3 cup Flour
2 small Yellow Onions, chopped fine
1/3 cup Bell Pepper, chopped fine
1/2 cup Celery, chopped fine
1 clove Garlic, chopped fine
2 Tbsp Louisiana Hot Sauce
1 tspn salt
3 tspn Paprika
1 tspn Cayenne Pepper
1 tspn Black Pepper
1/2 tspn White Pepper
1/2 cup White Wine
3 cups Chicken Broth
2 lbs Crawfish Tails
1 bunch Green Onions, chopped
Parsley & Yellow Bell to garnish
METHOD:
Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and don't scorch the roux! Cover & set aside. Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan. Cook over medium-high heat until the onions are clear, tossing frequently. Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together. Add the chicken broth, bring to boil and let everything cook together for about 5 minutes. Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil. Stir in the crawfish tails and green onions, cover and let cook about 5 minutes.
Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper.
mailto:datadog@integrityonline10.com
<color><param>8080,0000,8080</param>
Why do fools fall in love?
To reproduce and outnumber us. </color>