|2 tablespoonscooking oil|
|1 1/2 cupscanned low-sodium chicken broth; or homeade stock|
|2 tablespoonTomato paste|
|1 green bell pepper; chopped|
|2 ribs celery; chopped|
|2 onions; chopped|
|1/2 tablespoonGarlic; chopped|
|1 bay leaf|
|1/2 teaspoonfresh-ground black pepper|
|1/2 teaspoondried thyme|
|1 1/2 poundsCrawfish|
|2 scallions; including green tops, chopped|
|Rice; boiled or steamed|
Crawfish Etouffee Preparation
In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes. Whisk in tomato paste.
Stir in the bell pepper, celery, onions, garlic, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
Add the crawfish and scallions and simmer until for about 3 minutes. Serve the ?touff?e over the rice.
The original recipe was for shrimp but I wanted crawfish etouffee so either works well
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