Crawfish Etouffee
12 ingredients
6 steps
Ingredients
- 1 lb. crawfish tails
- 1 stick butter
- 1 large onion
- 1 stalk celery
- 1/2 bell pepper
- red and black pepper
- dash of Tabasco sauce
- 2 Tbsp. flour
- 2 c. water
- 4 chicken bouillon cubes
- parsley flakes
- cooked rice
Directions
-
1Melt butter. Saute onion, celery and bell pepper until tender. Add red and black pepper to taste.
-
2Add dash of Tabasco sauce. Add crawfish tails and juice.
-
3After sauteing all of this until tender, stir in flour.
-
4Continue cooking about 3 minutes.
-
5Add water, bouillon cubes and parsley flakes to taste; simmer 10 to 15 minutes.
-
6Serve over rice.
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