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Crawfish Étouffee

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B9, C, D, P
    MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup 99g / 3 1/2oz Butter

    2. 1/3 cup 20g / 0.7oz Flour

    3. 1 cup 62g / 2 1/5oz Chopped onions

    4. 1 cup 146g / 5.1oz Chopped green pepper

    5. 1 cup 110g / 3.9oz Chopped celery

    6. 3 Garlic cloves - minced

    7. 1 lb 454g / 16oz Peeled crawfish tails

    8. 2 cups 474ml Chicken broth

    9. 1/3 cup 48g / 1.7oz Chopped fresh parsley

    10. 2 teaspoons 10ml Salt

    11. 1 teaspoon 5ml Freshly-ground black pepper

    12. 1/4 teaspoon 1 1/3ml Cayenne pepper

    13. Cooked rice - for serving

    Instructions Jump to Ingredients ↑

    1. Melt butter in a large heavy pot. Add flour, and stir over medium-low heat until roux is caramel-colored (20 to 30 minutes). Stir constantly.

    2. Add onion, green pepper, celery and garlic. Cook until tender-crisp, three to four minutes. Stir in remaining ingredients, except rice, and simmer 20 minutes. Serve over cooked rice.

    3. This recipe yields ?? servings.

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