SEAFOOD = Etouffee

By pattiwarner

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

Preparation

Step 1

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.