Tuesday, May 8, 2012

Crawfish Ettouffee over Brown/Wild Rice

1 pound Crawfish Tail Meat
1 stick Butter
1 1/2 T Flour
1 C Chopped Spring Onion
1 C Chopped Bell Pepper
2 T minced Garlic
1 Can Diced Tomatoes
Cayenne pepper - to taste
Cook 1/2 c wild rice. Cook 1 c brown rice. Mix together and keep warm.

Melt 1/2 c butter in a heavy bottom skillet. Add chopped onion, pepper and garlic and saute until softening. Add 1 1/2 T flour and stir until the sauce turns a pretty copper color. Add 1+ c water and stir until thickening. Add tomatoes and crawfish. Simmer until bubbling (10 minutes)

Serve over Wild/brown rice mix