Crab and crawfish etouffee

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Recipe by: alna

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Oleo 1 1/2 T Lea Perrins
5 c Chopped onion (same in -Worcestershire Sauce
-volume as crawfish and 1 t Louisiana hot sauce
-crab meat) 3 t Salt or to taste
1/2 c Chopped bell pepper 1 lb Crab meat
3 c Chopped parsley 2 lb Crawfish meat with fat
2 T Lemon Juice

Melt oleo in pot. saute onions, bell pepper, and parsley until
tender. Simmer, covered for 30 to 40 minutes. Add lemon juice, Lea
Perrins, Louisiana hot sauce, and salt. Add crab meat and crawfish -
be sure to use crawfish fat if you have it. Mix well, cover, and
simmer for 30 minutes. Serve over rice. Will feed 30 people (or 10
Cajuns) Shrimp may be substituted for crawfish. From Fred Towner
Justin William's Recipe

Submitted By RICH HARPER On 02-21-95