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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Parker House Recipes, 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!

Contributor:  
Contributor:  
Ernie Olsen

Category:
Category:

Ingredients:  
Ingredients:  
1 bay leaf
1 Tb parsley
2 1/2 tsp kosher salt
1 tsp each, dry basil leaves, dry thyme, black pepper, white pepper
1/4 tsp cayenne

1/2 C oil
1/2 C flour

1 bunch green onions - thinly sliced
1 C chopped onion
1/2 C each, chopped celery, green pepper

2 cloves garlic, minced

3 C chicken or vegetable stock

1/2 C butter
2 lbs Louisiana crawfish tails or crawdad meat

Hot rice





Directions:
Directions:
In small bowl, combine seasoning spices, set aside

In large cast iron skillet, heat oil, add flour, whisking together to make a roux.
Cook 1-2 min
Add onions, celery and green pepper.
Cook, stirring constantly until vegetables are soft, approx. 5 min

Add garlic and cook 1 more minute

Gradually add stock, whisking vigorously to prevent lumps
Return to boil, stirring often

Reduce heat to low, cook 30 min

Warm seafood in butter and add just prior to serving.
Salt to taste

Serve over rice.

Serve with crusty French bread and hot sauce




Number Of Servings:
Number Of Servings:
6-8

 

 

 

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