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CRAWFISH ETOUFFEE Recipe

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This recipe for CRAWFISH ETOUFFEE is from The Cluff Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup Olive oil
1 large Onion, chopped
1 stalk Celery
1 (8 oz) can Tomato sauce
2 cups Fish stock
¼ cup Fresh parsley
3 lbs Live crawfish, blanched and peeled
2 cups Cooked rice
¼ cup Flour
½ cup Green bell peppers
1 (16 0z) can Crushed tomatoes
2 Garlic cloves
2 Bay leaves
¼ tsp Cayenne pepper
Directions:
Directions:
Heat oil. Stir in flour until brown. Stir in onions, bell peppers, celery, and green onions. Cook 10 minutes. Stir in tomatoes, tomato sauce, garlic, and fish stock. Bring to simmer. Add bay leaves, parsley, salt and pepper. Simmer 25 minutes. Cook 10 minutes more. Serve over rice.

 

 

 

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