Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- butter or margarine - 1/4 lb
- flour - 3 Tbsp
- paprika - 2 tsp
- chopped celery - 1 c
- can chicken broth - 1 item
- ketchup - 1 Tbsp
- chopped green onions - 1 c
- parsley, chopped - 1 item
- crawfish tails - 1 lb
- green onion tops, chopped - 1 item
How to make crawfish etouffee:
Saut onions and celery in butter. Add flour and cook, but do not brown. Add can of chicken broth and ketchup. Cook on medium heat for 3 to 4 minutes, then add crawfish tails, paprika and salt and pepper to taste.Simmer on low to medium heat for 25 to 30 minutes. Add onion tops and fresh parsley when ready to serve. Serve over heated rice. Serves 4 to 5.
Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
Related ingredients:
sugar, cream cheese, eggs, pkg, milk, butter or margarine, salt, flour, water, pinch of salt
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