CRAWFISH ETOUFFEE ( Microwave recipe)

Etouffee is the French word for “smothered.” Any

meat or seafood can be smothered in a thick sauce

to become an Etouffee.

1/2 cup butter, melted

11/2 cups onion, chopped fine

1/2 cup green bell pepper, chopped fine

1        clove garlic, minced

2        tablespoons flour

1        carton crawfish fat — if not available, substitute 2 heaping tablespoons undiluted cream of celery soup

1 lb. peeled crawfish tails

1 1/2 teaspoons salt

1/2 teaspoon pepper

squeeze of lemon

In a 2 quart dish, melt butter and add onion, bell pep-

per and garlic.

Cover with plastic wrap and put microwave on High 13 to 15 minutes or until onions are very soft.

Stir in flour.

Add fat or celery soup (which works very well).

Cover and put microwave on High 4 minutes.

If using soup, add 3 drops red food coloring.

Add crawfish tails, cover and cook on High 4 minutes.

Season with salt and pepper. Just before serving

squeeze a little lemon into the dish. Serve with rice.

Serves 4.