Mardi Gras is french for "Fat Tuesday" a day of indulgence prior to the start of 40 days of sacrifice. During this 40 days, we are to reflect on the sacrifice that Jesus made for us during His 40 days of fasting in the desert. At the end of the 40 days is the culmination of all the suffering and the new birth that we can all experience through the resurrection of Jesus from the tomb. I am personally thankful that I have this opportunity.
Crawfish (Shrimp) Etouffee
INGREDIENTS
- 1 stick butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1 pound peeled crawfish tails
- or 1 pound peeled, deveined shrimp
- 2 teaspoons minced garlic
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- Pinch of cayenne
- 2 tablespoons finely chopped parsley
- 3 tablespoons chopped green onions
DIRECTIONS
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
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