Recipes Contributed by Bed & Breakfast Innkeepers for International Bed and Breakfast Pages

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	Recipe : Crawfish Etouffee

This Recipe contributed by:
Mary Ramsey Innkeeper of 1870 Banana Courtyard French Quarter/New Orleans B&B in New Orleans, Louisiana , United States

(pronounced craw fish A too fay)
“First you make a roux.” (If you have ever used a New Orleans recipe before, this should sound VERY familiar!). Please refer to our separate Roux recipe.

Here are the New Orleans’ “holy trinity” ingredients:
• 4 cups chopped onions
• 1 cup chopped bell pepper (green, sweet pepper)
• 2 cups chopped celery
• 4 tablespoons chopped garlic

Other ingredients:
• 1 can chicken stock (for you die hard cooks, you can make the chicken stock from scratch)
• 1 pounds of crawfish tails (frozen tails are OK)
• 2-4 tablespoons of LA Hot Sauce (less, if Tabasco Sauce)
• pinch of Cayenne pepper
• dash of lemon juice
• 3 teaspoons Creole Seasoning (Zatarain’s brand seasoning or make from scratch – see our Creole Seasoning recipe)

Optional garnish: sprinkle on some finely chopped green onions and flat leaf Italian parsley

Add the seasonings and “holy trinity” to the roux.
In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes.
Now, add crawfish, then cook 10 more minutes.
Serve over rice

(Updated: 27 Jul 2002)