SEAFOOD = Etouffee
By pattiwarner
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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
Details
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.
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