Crawfish Etouffee Recipe
Ingredients
| All purpose flour | 2/3 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Salt | 1/4 Cup (16 tbs) | |
| Salt | 2 Can (10oz) | |
| 1 1/2 pounds cooked, peeled crawfish tails | ||
| Bay leaves | 2 | |
| Ground red pepper | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2/3 cup chopped green onions | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. Combine flour and oil in a Dutch oven; cook over medium heat, stirring constantly, until flour is very brown. (Mixture will be dry.)
2. Add onion and next 4 ingredients; stir well. Cook, stirring constantly, 3 minutes. (Mixture will be dry.)
3. Gradually add chicken broth, stirring constantly. Add crawfish and next 3 ingredients. Cook over medium heat 10 minutes, stirring occasionally. Stir in green onions and parsley; cover and let stand 5 minutes. Remove and discard bay leaves.
2. Add onion and next 4 ingredients; stir well. Cook, stirring constantly, 3 minutes. (Mixture will be dry.)
3. Gradually add chicken broth, stirring constantly. Add crawfish and next 3 ingredients. Cook over medium heat 10 minutes, stirring occasionally. Stir in green onions and parsley; cover and let stand 5 minutes. Remove and discard bay leaves.
Chef
