Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- salt - 1 tsp
- all-purpose flour - 1/3 c
- butter or oleo - 1/4 c
- chicken broth - 2 c
- ground black pepper - 1/2 tsp
- hot cooked rice - 3 c
- chopped parsley - 1/4 c
- green onions - 1 c
- celery - 1 c
- red pepper - 1/8 tsp
- onions - 1 c
- garlic, minced - 2 c
- crawfish - 3 c
How to make crawfish etouffee:
Melt butter in large heavy iron pot. Blend flour and stir over medium-low heat until roux is dark brown. Add onions, celery, green peppers and garlic. Cook until tender, 2 to 3 minutes. Stir in remaining ingredients except rice. Simmer 20 minutes. Serve over rice.Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
Related ingredients:
sugar, pkg, flour, egg, lemon juice, worcestershire sauce
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