Crawfish Étouffée

By á-174942

Ingredients

• 1/2 cup butter
• 1/3 cup flour
• 1 cup chopped onions
• 1 cup chopped green pepper
• 1 cup chopped celery
• 3 garlic cloves minced
• 1 pound peeled crawfish tails
• 2 cups chicken broth
• 1/3 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• 1/4 teaspoon cayenne pepper
• Cooked rice for serving

Details

Servings 1

Preparation

Step 1

Melt butter in a large heavy pot. Add flour, and stir over medium-low heat until roux is caramel-colored (20 to 30 minutes). Stir constantly.

Add onion, green pepper, celery and garlic. Cook until tender-crisp, three to four minutes. Stir in remaining ingredients, except rice, and simmer 20 minutes. Serve over cooked rice.

This recipe yields ?? servings.