Crawfish, Shrimp, and Lump Crabmeat Etouffee

By Tamipri

Ingredients

• 1/2 c. butter
• 2 onions, chopped
• 2 stalks celery, finely chopped
• 2 1/2 c. chicken broth
• 1/4 c. flour
• 1 lb. crawfish tails
• 3 Tb. lemon juice
• 1/2 tsp. salt
• cayenne pepper
• 2 tsp. Tabasco sauce
• 1 lb. peeled and deveined shrimp
• 1 lb. lump crabmeat
• 1/4 c. chopped green onion tops
• 1/4 c. chopped parsley
• 3 c. cooked white rice

Details

Servings 8

Preparation

Step 1

Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.

Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.

Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes. Serve over rice.


Each serving= 340 calories