Crayfish Etouffees

Name: Crayfish Etouffees
Ingredients: 1/3 c. flour; 1/2 c. vegetable oil; 2 onions, chopped; 1 small bunch green onions, finely chopped; 1 bell pepper, chopped; 3 cloves garlic, pressed; 1 (16 oz.) can tomatoes, chopped; 2 1/2 lb. peeled crayfish (reserve fat); 1/2 lemon (juice only); 1/2 tsp. liquid crab boil; Tabasco; salt and pepper; 2 c. water; 1 1/2 c. rice, cooked

14 ingredients

6 steps

Ingredients

1/3 c. flour
1/2 c. vegetable oil
2 onions, chopped
1 small bunch green onions, finely chopped
1 bell pepper, chopped
3 cloves garlic, pressed
1 (16 oz.) can tomatoes, chopped
2 1/2 lb. peeled crayfish (reserve fat)
1/2 lemon (juice only)
1/2 tsp. liquid crab boil
Tabasco
salt and pepper
2 c. water
1 1/2 c. rice, cooked

Directions

1

Combine flour and oil in a microwave-safe dish.
2

Microwave on High for 5 to 6 minutes or until roux is light brown.
3

Add onions, green onions, bell peppers and garlic.
4

Stir and microwave on High for 2 to 3 minutes.
5

Transfer to a 3-quart dish and add tomatoes, crayfish tails, fat, lemon juice, crab boil, Tabasco, salt, pepper and water.
6

Mix well and microwave on Medium for 5 to 6 minutes. Serve over rice.