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Crawfish Etouffee
8 Servings
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Crawfish Etouffee Ingredients
1/2 cup Unsalted
butter
1/2 cup
Tomato
sauce
1 cup
Celery
diced
1 pound Crawfish tails raw
1 cup
Onion
diced
1/4 teaspoon
Cayenne
pepper or to taste
1 cup Green
bell pepper
diced
1/4 teaspoon
Salt
or to taste
2 cloves
Garlic
minced
1/4 teaspoon Black
pepper
or to taste
1/4 cup All purpose
flour
1/4 cup
Scallion
s chopped
1 cups
Chicken stock
1/4 cup Fresh
parsley
chopped
Instructions for Crawfish Etouffee
1. Melt butter in large skillet. Add celery, onion, green pepper, and garlic; cook 5 minutes stirring occasionally. Sprinkle in flour. Cook an additional 5-10 minutes, stirring often, until vegetables are tender and roux is a medium brown color
2. Add chicken stock and tomato sauce; mixing well. Cook, stirring often, until bubbly and slightly thickened.
3. Add crawfish tails. Bring to boil. Reduce heat, cover and cook 10 minutes (or until crawfish are tender) on low heat, stirring occasionally.
4. Add salt, pepper, and cayenne to taste.
5. Add scallions and parsley. Simmer for a few minutes, covered, to blend seasonings.
6. Serve over rice.
Main Ingredient:
Crawfish
Cuisine:
Cajun
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Ingredient Insight - look inside this recipe
Bell Pepper
Butter
Cayenne
Celery
Chicken Stock
Flour
Garlic
Onion
Parsley
Salt
Scallion
Tomato
Seafood
Crawfish
Cajun
Main Dish
Dinner
for
flavor
and
categorization
Can substitute 1 pound of peeled and deveined shrimp for crawfish if desired. [I posted this recipe.]
vampchef
on Mar 19 2006 12:48PM
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