Sunday, April 3, 2011

Crawfish Etouffee

I continued my training by going on a shorter sixteen and a half mile ride this evening. I checked out a park I haven't been to since I was a child. It was nice to find someplace that was more or less new to me. I had no idea how big this park was and never knew that it bordered a nature preserve. It's a nice place to ride. I keep noticing when I go out how few white people there are that take advantage of the parks and weather right now. There's plenty of people out, but in a town that's over 78% white and only 10% Asian and 10% Hispanic, probably 95% of the people I come across as I ride are Asian or Hispanic. Oh well, I'm just glad anyone's out, because I like these parks and the city needs to know people use them.



Crawfish Etouffee

1/4 Stick Butter
1/4 c. Oil

1 Onion Chopped
3 Cloves Garlic Chopped

1 Tomato
1 Aztec Pepper
4 Dried Chilies
1 tbsp. Pepper
1 tbsp. Parsley Flaked

1 tbsp. Flour

12 oz. Crawfish Tails
1 Yellow Bell Pepper Diced

Simmer Onion and Garlic in Melted Butter and Oil. Puree the Tomato, Peppers, and Parsley Flakes and add this to the Onion mixture once Onion looks glassed over, but is not fried. Add the Flour. Add the Crawfish Tails and Bell Pepper and simmer until done. Add Cajun Seasoning as you see fit and add Water to get to the appropriate consistency. Serve over Rice and enjoy.

***You might want to use less Hot Pepper... it's not bad, but some of the flavor is lost to excessive heat. Sweet, sweet, tender heat.***

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