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Crawfish etouffee

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Ingredients/Components

flour - 3 Tbsp
water
paprika - 1 2
chopped celery - 1/4 c
stick oleo - 1 item
chopped bell pepper - 1/4 c
salt and black pepper to taste - 1 item
red pepper to taste - 1 item
finely chopped green onions - 1 c
peeled crawfish tails - 1 lb
can chicken broth or 1 small can tomato sauce I use tomato sauce - 1 item

How to make crawfish etouffee:

Melt butter in a heavy saucepan. Add chopped vegetables and saute until well wilted. Add flour and stir constantly until well mixed. Do not brown! Add seasonings and tomato sauce. Simmer for about 25 minutes. Pre-fry crawfish tails until water is driven off. Add crawfish tails to mixture and simmer for an additional 20 minutes. Just before serving, add finely chopped green onions and parsley. Serve with hot rice. (Do not use black cast-iron pot to cook this in.)

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:

3.1

Average rating: 3.1, total votes: 7

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eggs, pkg, salt, butter, bay leaf, tomato optional, salt and pepper to taste, shrimp, thawed