Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 2 tablespoons flour; 2 tablespoons vegetable oil; 3 (10 1/2 ounce) cans chicken broth; 1 medium bell pepper, chopped; 2 medium onions, chopped; 3 celery ribs, chopped; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (15 ounce) can tomato sauce; 1 tablespoon parsley flakes; 1 teaspoon Accent seasoning; 3 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon basil; 1/4 teaspoon poultry seasoning; 1 teaspoon Worcestershire sauce; 1 teaspoon lemon juice; 2 lbs crayfish tails; 1/2 cup chopped green onion; hot cooked rice

20 ingredients

6 steps

Ingredients

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

Directions

1

Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
2

In a Dutch oven, add all ingredients except crawfish and green onions.
3

Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
4

Add roux, stirring occasionally and cook for 30 minutes.
5

Add crawfish and green onions and cook for 10 minutes longer.
6

Serve over a bed of rice.