Crawfish Etouffee

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Crawfish Etouffee Ingredients

2 Sticks butter	1 ts Cayenne Pepper
1/3 c Flour	1 ts Black Pepper
2 sm Yellow Onions; chopped fine	1/2 ts White Pepper
1/3 c Bell Pepper; chopped fine	1/2 c White Wine
1/2 c Celery; chopped fine	3 c Chicken Broth
1 Clove Garlic; chopped fine	2 lb Crawfish Tails
2 tb Louisiana Hot Sauce	1 bn Green Onions; chopped
1 ts Salt	Parsley & Yellow Bell to
3 ts Paprika

Instructions for Crawfish Etouffee

Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and dont scorch the roux! Cover & set aside. Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan. Cook over medium-high heat until the onions are clear, tossing frequently. Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together. Add the chicken broth, bring to boil and let everything cook together for about 5 minutes. Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil. Stir in the crawfish tails and green onions, cover and let cook about 5 minutes. Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper. Posted to CHILE-HEADS DIGEST by DataDog on Dec 31, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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