CRAWFISH ETOUFEE

from Andy Griggs

Recipe

Ingredients:	1 lb. crawfish or shrimp, shelled 4 Tablespoons butter Tony Chacheres seasoning to taste 2 Tablespoons fresh basil leaves, chopped 1 Tablespoon fresh rosemary, chopped 1/4 cup red wine 1 onion, chopped 1/2 bell pepper, chopped 2 Tablespoons minced garlic 2 Tablespoons green onions chopped, setting aside a few for garnish 1 teaspoon cornstarch 1 cup cold water, or vegetable stock 4 “swooshes” of Green Tabasco cooked rice

Directions:	1. In a small bowl mix together Tony Chacheres seasoning, basil and rosemary. Sprinkle over crawfish or shrimp. 2. Melt butter in a saucepan. 3. Sauté seasoned crawfish or shrimp for 3 minutes, adding wine slowly. 4. Remove crawfish or shrimp and set aside, leaving juices in the pan. Add onions, green onions, bell pepper and garlic and sauté for 10 minutes. 5. Mix cornstarch with water or vegetable stock. 6. Place crawfish or shrimp back in pan, stir in cornstarch mixture. Stir and thicken for 20 minutes. Taste and keep adding seasonings if needed (including Tabasco). Serve over rice and garnish with remaining green onion. Serves 4.

Ingredients:

1 lb. crawfish or shrimp, shelled
4 Tablespoons butter
Tony Chacheres seasoning to taste
2 Tablespoons fresh basil leaves, chopped
1 Tablespoon fresh rosemary, chopped
1/4 cup red wine
1 onion, chopped
1/2 bell pepper, chopped
2 Tablespoons minced garlic
2 Tablespoons green onions chopped, setting aside a few for garnish
1 teaspoon cornstarch
1 cup cold water, or vegetable stock
4 “swooshes” of Green Tabasco
cooked rice

Directions:

1. In a small bowl mix together Tony Chacheres seasoning, basil and rosemary. Sprinkle over crawfish or shrimp.

2. Melt butter in a saucepan.

3. Sauté seasoned crawfish or shrimp for 3 minutes, adding wine slowly.

4. Remove crawfish or shrimp and set aside, leaving juices in the pan. Add onions, green
onions, bell pepper and garlic and sauté for 10 minutes.

5. Mix cornstarch with water or vegetable stock.

6. Place crawfish or shrimp back in pan, stir in cornstarch mixture. Stir and thicken for 20 minutes. Taste and keep adding seasonings if needed (including Tabasco). Serve over rice and garnish with remaining green onion.

Serves 4.

Directions: