Crawfish Etoufee Sauce

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou. Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds! Heat oil in heavy bottomed sauce or saute pan. Add diced vegetables and cook until tender. Add enough flour to form a paste and cook over medium heat for just a few minutes. Keep stirring. Slowly add seafood stock while stirring. Bring to a boil and then reduce the heat to a simmer. Add chopped parsley and crawfish tails. Can be served over rice. Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM> Date: Tue, 17 Dec 1996 14:02:41 -0500