I got several comments about the Etouffee so, I thought I’d stick to French cooking this week; even though I’m not French, just my name.

• 1 pound peeled crawfish tails and any fat
• 2 sticks margarine
• 4 heaping tablespoons all-purpose flour
• 1 chopped onion
• 1 stalk chopped celery
• 1 bell pepper, chopped
• 2 minced cloves of garlic
• 1/4 lemon, sliced
• 1 can tomato sauce
• 1 teaspoon sugar
• 1 can whole tomatoes
• 1 teaspoon Worcestershire
• 2 quarts warm water
• 1 tablespoon chopped green onion tops
• 1 tablespoon parsley
• salt and pepper or your favorite seasoning
• 24 fried stuffed crawfish shells

Make a roux with 1 stick margarine and flour. Be sure to use an aluminum pot; an iron pot may cause crawfish to darken. Remove roux from pot and set aside. Add other stick of margarine to the pot and saute onions, bell pepper, celery, lemon slices, tomato sauce, sugar and whole tomatoes. Cook slowly about 15 minutes.
Make a mixture of roux, warm water, Worcestershire sauce, the fried stuffed crawfish shells and add to first mixture. Season and bring to a boil and cook slowly for two hours. Add crawfish tails and cook slowly for another hour. May need seasoning again to taste.
Serve in soup bowls over rice and place 6 stuffed crawfish in each bowl.
Fried stuffed crawfish shells

• 24 crawfish body shells
• 1 pound crawfish tails including fat
• 1 chopped onion
• chopped bell pepper
• 2 stalks of celery, chopped
• 1 tablespoon chopped green onion tops
• 2 cloves garlic
• 1 small can paprika
• 3 eggs
• 1 cup bread crumbs
• salt and pepper or your favorite seasoning.

Chop crawfish tails and vegetables together. Do not grind. Combine mixture with raw eggs, bread crumbs or corn bread. Add fat and seasoning. Add a generous amount of paprika. If the mixture is too dry, add a little water. Stuff in shells, roll in flour and fry in deep fat until they float. Remove, and use in bisque.
P.S. If you can’t find the shells, simply roll in a ball and deep fry. You can also substitute shrimp for crawfish.
A lot of trouble, however it is Gooder’n Syrup. Von.Enter your body text here.

About Von Broussard