"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Crawfish & Shrimp Etouffee Recipe

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This recipe for Crawfish & Shrimp Etouffee, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dody Ogletree
Added: Tuesday, May 12, 2009


1/2 c. butter
2 onions, chopped
2 stalks celery, finely chopped
2-1/2 c. lower sodium chicken broth
1/4 c. flour
1-1/2 lbs. crawfish tails
3 T. lemon juice
1/2 t. salt
Cayene pepper to taste
2 t. Tabasco sauce
1-1/2 lbs. peeled shrimp
1/4 c. chopped green onion tops
1/2 c. chopped parsley
3 c. cooked white rice

Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes. Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes. Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne and Tabasco. Add shrimp and cook until shrimp are done, about 5 minutes. Add green onions and parsley and cook 5 minutes. Serve over rice.

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