Crawfish Etouffe
From twill10 14 years agoIngredients
- crawfish Etouffe shopping list
- 1 ½ cups butter, divided shopping list
- ½ cup flour shopping list
- 2 small onions, finely diced shopping list
- ½ cup finely diced bell pepper shopping list
- ¾ cup finely diced celery shopping list
- ¼ cup chopped green onion bottoms shopping list
- 2 tablespoons paprika shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 teaspoon black pepper shopping list
- ¾ teaspoon garlic shopping list
- 3 tablespoons chicken bouillon shopping list
- 1 quart water shopping list
- 2 pounds crawfish tails shopping list
- ½ cup chopped green onion tops shopping list
- 2 tablespoons chopped fresh parsley shopping list
- I like to add about a tbs. tomato puree to this recipe, but it is optional shopping list
How to make it
- Combine ½ cup butter and ½ cup flour in a small saucepan. Stir while cooking for three minutes over medium-high heat; keep warm. In a four-quart saucepan, add ½ cup butter, onion, bell pepper, celery and green onion bottoms; cook over medium heat while stirring for eight minutes. Add paprika, peppers, garlic and chicken bouillon. Cook two more minutes while stirring. Add one-quart water and bring to a boil for five minutes. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for three minutes. Add crawfish, onion tops, and parsley; then stir in last ½ cup butter. Turn heat to low until ready to serve.
People Who Like This Dish 3
- corinne12 Nowhere, Us
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