Verified by stevemur
|1 cupButter; divided|
|2 smallOnions; finely diced|
|1/3 cupBell pepper; finely diced|
|3/4 cupCelery; finely diced|
|1/4 cupGreen onion bottoms; chopped|
|1 teaspoonCayenne pepper|
|1 teaspoonBlack pepper|
|3/4 teaspoonGarlic powder|
|3 tablespoonChicken bouillon; paste|
|3 poundCrawfish; tails|
|2 tablespoonParsley; chopped|
|1/2 cupGreen onion tops; chopped|
Crawfish Etouffee Preparation
Combine ? cup butter and flour in small saucepan. Stir while cooking for 3 minutes over medium-high heat. Keep warm.
In a 4-quart saucepan, add ? cup butter, onion, bell pepper, celery, and green onion bottoms. Cook over medium heat for 8 minutes while stirring.
Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
Add 1 quart water and bring to a boil for 5 minutes.
Add reserved roux, stirring well with wire whip. Reduce heat to medium and boil for 3 minutes.
Add crawfish, onion tops, and parsley. Turn heat to low until ready to serve.
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Crawfish Etouffee Reviews
[I posted this recipe.]
3 years, 10 months, 2 weeks, 11 hours, 59 minutes ago