SEAFOOD = Etouffee

SEAFOOD = Etouffee
SEAFOOD = Etouffee

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup butter, melted

  • 1/2

    cup plus 2 Tbsp all-purpose flour

  • 1 1/4

    cup finely chopped celery/about 3 ribs

  • 1

    cup chopped green bell pepper/about 1 medium

  • 1

    14 oz can chicken broth

  • 2

    cups water

  • 1/4

    cup chopped fresh parsley

  • 1

    Tbsp tomato paste

  • 1

    bay leaf

  • 1/4

    tsp salt

  • 1/4

    tsp black pepper

  • 1/8

    tsp ground red pepper

  • 2

    (1 lb) packages cooked, peeled, deveined crawfish tail meat, drained

  • 1/2

    cup chopped green onions/about 1 bunch

  • Hot cooked rice

Directions

Combine butter and flour in a large dutch oven, cook over medium high heat, stirring constantly 8 to 10 minutes or until roux is caramel colored. Add celery and bell pepper, cook 4 minutes. Add chicken broth and next 7 ingredients, bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Add crawfish and green onions and cook 5 minutes. Discard bay leaf. Serve over rice.

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