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Crawfish Etouffee

Chef.Foodie's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Vegetable oil 3 Tablespoon
  Onion 3⁄4 Cup (12 tbs), chopped
  Celery 3⁄4 Cup (12 tbs), chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  No salt added tomato paste 1 Cup (16 tbs)
  Unsalted chicken broth 29 Ounce (2 Can)
  Cooked crawfish tails 1 1⁄2 Pound, peeled
  Bay leaves 2
  Ground red pepper 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped green onions 1⁄2 Cup (8 tbs)
  Parsley 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Cook Time: 
35 Minutes
Servings: 
6

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