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Crawfish Etouffee

southern.chef's picture
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Ingredients
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Low fat margarine 1 Tablespoon, melted
  Canned chicken broth 10 3⁄4 Ounce
  Tomato paste 5 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Worcestershire sauce 1⁄4 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Crawfish tails 1 Pound, peeled
  Hot cooked rice 2 Cup (32 tbs) (Cooked Without Fat)
Directions

Saute onion, celery, and green pepper in margarine until tender.
Add chicken broth, tomato paste, lemon juice, Worcestershire sauce, hot sauce, and pepper.
Cook over medium-high heat, stirring until smooth and bubbly.
Add crawfish; reduce heat and simmer 5 minutes or until mixture is thoroughly heated.
Serve over hot rice.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Curry
Servings: 
4

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