Crawfish Etoufee

Name: Crawfish Etoufee
Ingredients: 14 cup butter or 14 cup margarine; 1 medium onion, chopped; 2 celery ribs, chopped; 1 medium green bell pepper, chopped; 4 garlic cloves, minced; 1 large shallot, chopped; 14 cup all-purpose flour; 1 teaspoon salt; 12-1 teaspoon ground red pepper; 1 (14 1/2 ounce) can low sodium chicken broth; 14 cup shopped fresh parsley; 14 cup chopped fresh chives; 2 lbs cooked peeled crawfish tails or 2 lbs frozen cooked crawfish tails, thawed & drained; hot cooked rice (your regular recipe); chopped fresh chives (optional); ground red pepper (optional)

16 ingredients

7 steps

Ingredients

14 cup butter or 14 cup margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
14 cup all-purpose flour
1 teaspoon salt
12-1 teaspoon ground red pepper
1 (14 1/2 ounce) can low sodium chicken broth
14 cup shopped fresh parsley
14 cup chopped fresh chives
2 lbs cooked peeled crawfish tails or 2 lbs frozen cooked crawfish tails, thawed & drained
hot cooked rice (your regular recipe)
chopped fresh chives (optional)
ground red pepper (optional)

Directions

1

Melt butter in a large Dutch oven over medium-high heat.
2

Add onion and next 4 ingredients; saute 5 minutes or until tender.
3

Add flour, salt and red pepper; cook, stirring constantly, until caramel colored(about 10 minutes).
4

Add the next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly.
5

Stir crawfish; cook 5 minutes or until thoroughly heated.
6

Serve with rice.
7

Garnish, if desired.