Crawfish Etouffee
Serves 6
Published in: Tallahassee Democrat
1/2 cup butter
10 Tbsps. all-purpose flour
1 1/4 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can chicken broth (14.5 oz)
1 cup water
1/4 cup minced fresh parsley
1 tablespoons tomato paste
1 bay leaf
1/2 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons cayenne pepper
2 lbs. frozen cooked crawfish meat -- thawed
Hot cooked rice
In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and
stir over low heat for about 20 minutes until mixture is a
caramel-colored paste, or roux. Add the celery, pepper and onions; stir
until coated. Add the broth, water, parsley, tomato paste, bay leaf,
salt, pepper and cayenne pepper. Bring to a boil. Reduce heat; cover and
simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add
crawfish and heat through. Serve over rice.
Makes six servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/