Crawfish Etoufee Recipe

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• 1/4 tsp cayenne pepper
• Hot cooked rice
• 1/2 c butter
• 1/2 c sliced green onions
• 1 1/4 c sliced celery
• 1 (14.5 oz) can chicken broth
• 1 c water
• 1 bay leaf
• 1/4 tsp pepper
• 2 lbs frozen cooked crawfish tail meat, thawed
• 1/4 c minced fresh parsley
• 10 tbsps all-purpose flour
• 1 tbsp tomato paste
• 1 c sliced green pepper
• 1/2 tsp salt

• Step #1 In a heavy skillet or Dutch oven, melt butter; stir in the flour.
• Step #2 Cook & stir over low heat/flame for about 20 mins until mixture is a caramel-colored paste.
• Step #3 Add the celery, pepper & onions; stir until coated.
• Step #4 Add the broth, tomato paste, bay leaf, salt, parsley, water, pepper & cayenne pepper.
• Step #5 Bring to a boil.
• Step #6 Reduce heat; cover & let simmer for 30 mins, stirring every once in awhile.
• Step #7 Discard bay leaf.
• Step #8 Add crawfish & heat through.
• Step #9 Serve over rice.
• Step #10 .
• Enjoy the Crawfish Etoufee recipe

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Main Dish / Shellfish

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• crawfish
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