-
1
Preheat the oven to 425 degrees.
-
2
In a mixing bowl, combine all the dry ingredients.
-
3
Stir in the jalapenos and cheese.
-
4
Cut the lard in until the mixture resembles coarse crumbs.
-
5
Using a fork, stir in the cream.
-
6
Incorporate enough cream so the mixture resembles a sticky dough.
-
7
Turn the dough out onto a floured surface.
-
8
Pat the dough down and dust with flour.
-
9
Gently fold the edges of the dough into the center.
-
10
This will insure light and fluffy biscuits.
-
11
Incorporate enough flour into the dough where it is not sticky.
-
12
Pat the dough into a circle about 1 inch in diameter.
-
13
Using a biscuit cutter, cut the biscuits out and place on a floured baking sheet.
-
14
Bake for 15 minutes or until the biscuits are golden.
-
15
Slice the biscuits in half and spoon the etouffee over one half.
-
16
Place the biscuit top over the crawfish and spoon any remaining sauce over the biscuit.
-
17
Garnish with long chives, parsley, and peppers.
-
18
In a large saute pan over medium high heat, melt the butter.
-
19
Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes.
-
20
Add the crawfish, garlic and bay leaves, and reduce the heat to medium.
-
21
Cook the crawfish for 10 to 12 minutes, stirring occasionally.
-
22
Dissolve the flour in the water.
-
23
Add the crawfish mixture.
-
24
Season with salt and cayenne.
-
25
Stir until the mixture thickens, about 4 minutes.
-
26
Stir in the parsley and green onions and continue cooking for 2 minutes.
