Crawfish etouffee
Crawfish etouffee
Ingredients/Components
- butter or margarine - 1/4 c
- salt - 1 tsp
- all-purpose flour - 1/4 c
- ground red pepper - 1/2 1
- can chicken broth - 1 1/2
- hot cooked rice - 1 item
- medium chopped onion - 1 item
- cloves minced garlic - 4 item
- chopped bell pepper - 1 item
- stalks chopped celery - 2 item
- cooked, peeled crawfish tails or 2 lb - 2 lb
How to make crawfish etouffee:
Melt butter in a large pan over medium-high heat. Add onions, celery, bell pepper and garlic; saut?© until tender. Add flour, salt and red pepper. Cook, stirring constantly, until caramel colored (about 10 minutes). Add broth and cook, stirring constantly, for 5 minutes or until thick and bubbly. Stir in crawfish and cook 5 minutes or until thoroughly heated. Serve with rice.Recipe categories: Seafood, Shellfish, Crawfish.
Rating:
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